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.
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Oh, this looks awesome. Even if it does take a bit more time I’m sure it would be well worth that time!!!
Kim recently posted…The 45 Mile Run
Thanks so much Kim – definitely worth the time! 🙂
This looks scrumptious! I am bookmarking it to make after my Whole30. Some dishes are worth setting aside a little extra time.
Mary @ Goodie Godmother recently posted…16 Fabulous Chocolate Desserts for Valentine’s Day
Combining the fabulous flavors of french onion soup with beef stroganoff is genius! I love this idea!
Lauren @ Imperfect and Fabulous recently posted…Cheesy Garlic Bread
We absolutely are crazy for this stunning dish at Munching Mondays and all be featuring it this week! Thanks so much for joining and can’t wait to see you again 🙂 xo Nic
Thank you so much Nic!! So glad you enjoyed!
This looks so delicious! I am making this as soon as possible. Your recipes and ideas are always the best!
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