Ingredients: 1 large onion, cut into 1/2-inch slices 2 pounds top sirloin steak 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Extra-virgin olive oil For the sauce: 1 teaspoon extra-virgin olive oil 2 cloves garlic 1 pound mushrooms, quartered 4 tablespoons butter 1/2 cup flour 3 cans (14-1/2 ounces each) beef broth 1 cup red wine 3 tablespoons Worcestershire sauce 2 tablespoons chopped fresh thyme 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup sour cream 1 pound egg noodles, cooked Directions:1. Season the onion slices and steak with the salt and pepper, then lightly brush or spray with the olive oil. Grill over Direct High heat for 8 minutes, turning once halfway through grilling time. Remove from the grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside. 2. To make the sauce: In a large saute pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and saute 3 minutes more. 3. In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. Serve immediately over the cooked noodles; gently toss to combine. |