INGREDIENTS
Red wine (I used Merlot)
2 lb beef sirloin (can use chuck or similar)
seasoning for rub (I used Weber Bergundy Beef and Chicago Steak)
minced garlic to taste
medium onion, chopped
minced garlic to taste
1 T flour
3 T cornstarch
1 can (10-12oz) lo sodium beef broth
~1 T honey mustard
~1 T Worcestershire2 cans sliced mushrooms
1/3 c sour cream
1/3 c cream cheese/neufchatel
salt/pepper to taste
noodles
alfredo sauce
DIRECTIONS
Rub the beef down with seasonings. Cut into strips, and marinade in red wine + garlic for 2-4 hours.
Brown the beef strips in a large skillet over medium heat. Remove beef and set aside.
In the same skillet cook the onions and garlic for 5-10 min, then add in the mushrooms. Add the beef strips back in.
In a small bowl dissolve the flour and cornstarch in the beef broth. Add the broth mixture to the skillet, bring to a boil and stir.
Lower heat, add mustard and Worcestershire, then cover and simmer for ~ 1 hr.
After about 45 min boil the noodles, then drain and add alfredo.
Stir the cream cheese and sour cream into the skillet.
Serve skillet beef mixture over noodles.
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