Ingredients

• 2 pounds sirloin steak , pounded to 1/4-inch thickness and cut into 1 x 1 1/2-inch strips
• 0.5 cups red wine
• 0.25 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 0.5 teaspoons ground black pepper
• 0.25 cups unsalted butter
• 1 small onion , diced
• 3 cloves garlic , minced
• 2 cups canned sliced mushrooms
• 1 , 10 ounce
• 0.5 cups water
• 1 tablespoon Worcestershire sauce
• 2 teaspoons red pepper flakes
• 1 teaspoon prepared yellow mustard
• 0.33 cups cream cheese
• 0.33 cups sour cream
• 2 cups hot cooked noodles

Instructions

1. 1 Combine steak and red wine in a bowl; marinate for 15 to 30 minutes.
2. 2 Combine flour, salt, paprika, and black pepper in a resealable plastic bag. Remove steak from marinade and shake off excess. Reserve and set aside red wine marinade. Add steak to flour mixture; shake to coat.
3. 3 Melt butter in a large skillet over medium-high heat. Add steak, onion, and garlic; cook and stir until steak is browned and onion is softened and translucent, 10 to 15 minutes.
4. 4 Stir mushrooms, beef broth, water, reserved red wine marinade, Worcestershire sauce, red pepper flakes, and mustard into steak mixture until combined; bring to a boil. Reduce heat, cover skillet, and simmer until steak is very tender, about 1 hour.
5. 5 Stir cream cheese and sour cream into steak mixture; cook and stir until warmed through, 2 to 3 minutes. Serve over cooked noodles.

Nutrition per serving