Beef and Noodles

By bakers_delight85

Ingredients

• 2 large yellow onions
• 1-1/2 pounds boneless sirloin steak
• 1 Tbsp. Greek seasoning
• 1 pound uncooked extra-wide egg noodles
• 1/4 cup (1/2 stick) butter
• 2 Tbsp. olive oil
• 1/4 cup red wine
• 12 garlic cloves, minced (about 2 Tbsp.)
• 3 Tbsp. cornstarch
• One 32-ounce carton beef broth
• 2 cups heavy cream
• Salt and pepper

Details

Servings 6

Preparation

Step 1

Quarter one of the onions, place it in a 3-1/2 - 4 quart slow cooker. Add the steak, Greek seasoning, and 1/4 cup water. Cover and cook on low for 8 hours or on high for 4 hours, until the sirloin is tender. Remove and discard the onion and remove any fat from the cooking liquid. Reserve the sirloin and cooking liquid in the slow cooker. Shred the beef using two forks. Maintain the temperature on low.
Prepare the noodles according to the package directions. Keep warm.
Melt the butter and olive oil in a large skillet over medium heat. Slice the remaining onion and add to the skillet. Cook until the onion slices are brown, 12 to 15 minutes. Add the wine and scrape the pan to loosen the browned bits. Add the garlic.
Combine the cornstarch with 1/2 cup of the beef broth in a small bowl. Add to the skillet with the remaining broth. Bring to a boil over medium-high heat and cook for 5 to 7 minutes, until thickened, stirring frequently.
Add the cream to the pan and cook for 5 minutes or until slightly thickened. Season with salt and pepper. Remove and discard the sliced onions, if desired. Pour the sauce over the beef. Serve over the egg noodles.
For a variation, add the cooked noodles to the slow cooker and stir to blend.