Thyme Wine Mushroom Sauce Steak with Egg Noodles
I’m going to make this again! What a great weeknight dinner with a glass of wine to wind down the day.
- 2 Tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1 1/4 pounds sirloin steak tips, cut int 1 1/2-inch cubes or chunks
- 1 teaspoon salt, divided
- 4 teaspoons olive oil or grapeseed oil
- 1 medium sweet onion, finely chopped or sliced thin
- 2 clove garlic, minced
- 10 ounces white mushrooms, sliced
- 6 ounces Portabella mushrooms, sliced
- 1/2 teaspoon dried thyme or 1 teaspoon minced fresh thyme
- 1/4 cup dry red wine, such as a Cabernet or Merlot
- 4 teaspoons all-purpose flour
- 1 3/4 cup low sodium chicken broth or beef broth
- fresh parsley, chopped for garnish
- To a large bowl combine soy sauce, sugar and pepper. Add steak and combine. Place in refrigerator and let marinate for 1 hour.
- In a large (preferably stainless steel) skillet heat 2 teaspoon oil to medium-high and add marinated steaks. Turn the steaks until they are browned on all sides about 5 minutes. DO NOT COOK THE STEAKS ALL THE WAY THROUGH. Sprinkle with 1/2 teaspoon salt, then remove beef with its juices to a plate or bowl.
- Add remaining 2 teaspoon oil to skillet and add onions. Saute onions 7 to 8 minutes until they begin to brown. Then add the garlic and all the mushrooms, stir for 30 seconds. Cover and cook over medium heat for 8 minutes until softened. Uncover, increase heat to medium-high and add 1/4 teaspoon salt, thyme and wine. Scrape any browned bits from the skillet and then continue to cook until mushrooms are browned about 8 to 10 minutes.
- While mushrooms brown bring a pot of water to a boil and cook your egg noodles per the instruction on the package (about 10 to 12 minutes).
- To mushrooms, stir in flour for 1 minute. Stir in broth and bring to a simmering boil. Add back the beef and its juices. Simmer gently 3 minutes for medium and 5 minutes for medium-well done.
- Plate your noodles then spoon the mushroom beef with sauce on top and garnish with parsley to serve.