Ingredients
6
6 servings
- •2 pounds sirloin steak, pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
- •½ cup red wine
- •¼ cup all-purpose flour
- •1 teaspoon salt
- •1 teaspoon paprika
- •½ teaspoon ground black pepper
- •¼ cup butter
- •1 small onion, diced
- •3 cloves garlic, minced
- •2 cups canned sliced mushrooms
- •1 (10 ounce) can beef broth
- •½ cup water
- •1 tablespoon Worcestershire sauce
- •2 teaspoons red pepper flakes
- •1 teaspoon prepared yellow mustard
- •⅓ cup cream cheese
- •⅓ cup sour cream
- •2 cups hot cooked noodles
Instructions
- Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.
- Combine flour, salt, paprika, and black pepper together in a resealable plastic bag. Remove steak from marinade, reserving red wine for later use; add steak to flour mixture and shake to coat.
- Melt butter in a large skillet over medium-high heat; cook and stir steak, onion, and garlic until steak is browned and onion is softened and translucent, 10 to 15 minutes.
- Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until well mixed; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
- Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.
Nutritional Facts
Per 6 servings
- Calories: 470
- Carbohydrate: 25g
- Fat: 25g
- Fiber: 3g
- Protein: 33g
- Sugar: 2g
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