Ingredients

• 4 tablespoons Butter (or Margarine), separated in 1/2
• 1 cup Yellow Onion, small diced
• 2 1/2 pounds Sirloin Steak, pounded, tenderized, cut into 1/2" strips
• 3 tablespoons AP Flour
• 1 cup Baby Bella Mushrooms, sliced thin
• 1 Salt & Pepper to taste
• 1 1/2 teaspoons Sage, dried, crushed
• 4 ounces Philly Cream Cheese, whipped
• 2 1/2 cups Beef Stock (or Broth)
• 1/2 cup Dry Wine (Red or White, whatever you like to drink)
• 12 ounces Wide Egg Noodles, boiled in salted water, drained

Directions

1. In a Large Skillet over HIGH heat, Swirl 2T of the butter and the Olive Oil until melted.
2. Add Onions to the pan and stir (using a silicone scoop spatula) until transparent about 3-5 minutes.
3. Add the Steak to the skillet and stir until mostly seared. Reduce heat to MED. Season with S&P and Sage.
4. Add the Mushrooms to the pan and incorporate with the meat. Sprinkle the Flour throughout the contents of the skillet.
5. Next, add the Philly Cheese to the meat, heat through until melted. Add the broth and stir until smooth.
6. Add the Wine and continue simmering the meat in the gravy until tender about 20-25 minutes. Do not let it boil, the gravy could separate or curdle.
7. Finally, when ready to serve, atop the noodles with the meat and gravy. Garnish with a little sprinkle of sage. Enjoy!