Oh. Hi there, comfort food.
It doesn’t get much better than this. Caramelized onions, browned mushrooms, fresh herbs, steak, and egg noodles all topped with perfectly shredded Guyere cheese. Man, what else is there to say?
Well, one tip that may help you, perhaps. This isn’t your go-to quick weeknight meal. This one takes a bit more time. I worked away at the stove while I had two happy boys sledding in the sunny yard on yet another day off school. And I enjoyed every minute. Sometimes it’s good to slooooow things down a bit. Caramelize, sauté, sear, deglaze, brown.
All good things. All good things.
This is the recipe for your next chilly day stuck inside, or Sunday dinner with your family. Just don’t count on leftovers.
- ¼ cup unsalted butter
- 3 onions, sliced
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig thyme
- 6 oz mushrooms, sliced
- 1 tablespoon olive oil
- 1.5 lbs round steak, cut into chunks
- Kosher salt and black pepper
- All-purpose flour
- ¼ cup red wine
- 1½ cups beef broth
- ½ tablespoon Worcestershire sauce
- 3 cups egg noodles
- ⅔ cup sour cream
- 1- 1½ cups grated Gruyere or Swiss
- Parsley, to top
- Melt the butter in a large pan (with sides) over medium heat. 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. 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. Remove the onions and mushrooms to a bowl.
- Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
- Deglaze the pan with the red wine (so fun!). Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. 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. Drain and set aside.
- Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
- Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and browned. Top with chopped parsley and serve.