Thyme Wine Mushroom Sauce Steak with Egg Noodles
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.
unwind cooking 
The Thyme Wine Mushroom Sauce Steak over Egg Noodles looks delicious! I was just wondering (since I haven’t cooked in years; my husband does all the cooking) whether you have substituted anything for the wine before like perhaps apple juice? I realize you wrote this a while ago but if you see my question could you give me some ideas on what I could substitute. Thank you so much.
Posted by Kimberly Farrington | December 19, 2013, 12:05 pmHi Kimberly. Thank you for your question. I have never substituted wine when a recipe calls for wine but you certainly can. Wine adds acidity and depth to a sauce and perhaps a touch of sweetness. For a red wine substitute may I suggest beef broth. To add a bit of acidity you may add a tablespoon of red wine vinegar per cup of broth or stock. The apple juice might work for a “white wine” sauce but I’d also add a chicken stock or vegetable broth to add depth to your sauce. To add a sweet touch a teaspoon of honey should do.
Posted by Unwind Cooking | December 21, 2013, 11:38 amThank you so much for your response!
Posted by Kimberly | December 22, 2013, 1:27 amThat looks beautiful and what a great combination. I love how you added the portabella mushrooms in there.
Posted by dianeskitchentable | May 17, 2013, 8:12 amYummy! I made a similar sauce with minced beef and mushrooms yesterday but havent eaten it yet. I was thinking of serving it with rice but egg noodles sound perfect. Thanks. 🙂 yummy blogging
Posted by EatwithNamie | May 14, 2013, 12:50 amThank you, Namie!
Posted by Unwind Cooking | May 14, 2013, 10:30 amThyme and mushrooms go so well together. This looks delicious.
Posted by Our Growing Paynes | May 13, 2013, 8:35 amthank you!
Posted by Unwind Cooking | May 13, 2013, 9:34 am