• 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
  • Directions

  • Step 1

    Mix steak and red wine together in a bowl; set aside to marinate for 15 to 30 minutes.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Stir cream cheese and sour cream into steak mixture; cook and stir until warmed, 2 to 3 minutes. Serve over cooked noodles.

  • Cook's Notes:

    Nut oils can be substituted for butter.

    Can be prepared up to a day ahead and refrigerated before adding the sour cream and cream cheese. Then reheat slowly before adding the last two ingredients.

    Substitute 1 1/3 cups beef stock for the canned beef broth if desired. Dijon mustard can be used instead of prepared mustard.

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