Ingredients

  • 1 bay leaf
  • 1½ cups beef broth
  • 3 cups egg noodles
  • All-purpose flour
  • 1 clove garlic, chopped
  • 1- 1½ cups grated Gruyere or Swiss
  • Kosher salt and black pepper
  • 6 oz mushrooms, sliced
  • 1 tablespoon olive oil
  • 3 onions, French-cut
  • Parsley, to top
  • ¼ cup red wine
  • 1.5 lbs round steak, cut into chunks
  • 1 sprig thyme
  • ¼ cup unsalted butter
  • ½ tablespoon Worcestershire sauce

Ready In 50 Minutes

Servings: 5

Cooking Instructions

Step 1

  • Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat.
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Step 2

  • Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes.
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  • Length: 20 minutes

Step 3

  • Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.
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  • Length: 5 minutes

Step 4

  • Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour.
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Step 5

  • Saute until browned, about 3 minutes.
  • Length: 3 minutes

Step 6

  • Remove the steak and set in the bowl with the mushrooms and onions.Deglaze the pan with the red wine.
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Step 7

  • Add in 1 cups beef broth and tablespoon Worcestershire sauce and bring to a low simmer.
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Step 8

  • Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.As you wait for the broth to reduce, cook the egg noodles according to the package.
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  • Length: 8 minutes

Step 9

  • Drain and set aside.

Step 10

  • Remove the beef mixture from the heat and add in the cup of sour cream, stirring well.
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Step 11

  • Mix in the cooked egg noodles.Top with 1 to cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.Top with torn parsley and serve.
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