1 1/2 pounds round steak, cubed
1 cup swiss cheese, grated
2/3 cup sour cream
3 cups egg noodles, cooked and drained
3 sweet onions, sliced
6 oz. mushrooms, sliced
2 cloves garlic, minced
1 bay leaf
1 sprig thyme
3-4 tablespoons all-purpose flour
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups beef broth
1/4 cup red wine
1 tablespoon Worcestershire sauce
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
Heat butter in a large (oven-proof) pan or skillet over medium heat and sauté onions, stirring occasionally, until softened.
Season generously with salt and pepper, then add garlic, bay leaf and thyme, and cook for 15-20 minutes, or until caramelized.
Add Worcestershire sauce and sliced mushrooms to the skillet and cook for another 5-10 minutes, or until softened.
Transfer mushroom and onions to a bowl and set aside.
Add olive oil to skillet and turn heat up to medium-high.
Season cubed beef generously with salt and pepper and flour, aiming to coat all sides.
Add beef to hot skillet and sear beef on all sides. Once seared, add beef to the same bowl as the mushrooms and onions.
Pour red wine into the skillet to deglaze pan. Cook for 1 minute, scraping up bits stuck to the bottom of pan, then pour in beef broth.
Bring to a simmer and return beef and veggies to pan. Cook for 8-10 minutes, or until beef is cooked through and sauce has reduced and thickened.
Remove pan from heat and stir in sour cream, then stir in egg noodles until fully incorporated.
Top with swiss cheese, then place skillet in the oven and broil for 3-5 minutes, or until cheese has melted.
Top with thyme or parsley and serve hot.