Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Additional Time:
15 mins
Total Time:
1 hr 45 mins
Servings:
6
Ingredients
Directions
Combine steak and red wine in a bowl; marinate for 15 to 30 minutes.
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.
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.
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.
Stir cream cheese and sour cream into steak mixture; cook and stir until warmed through, 2 to 3 minutes. Serve over cooked noodles.
Cook’s Note
Nut oils can be substituted for butter.
This can be prepared up to a day ahead and refrigerated before adding sour cream and cream cheese. Then reheat slowly before adding the sour cream and cream cheese.
Substitute 1 1/3 cups beef stock for canned beef broth if desired.
Dijon mustard can be used instead of prepared yellow mustard.
Nutrition Facts (per serving)
| 470 | Calories |
| 25g | Fat |
| 25g | Carbs |
| 33g | Protein |
