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1
Season the onion slices and steak with the salt and pepper, then lightly brush or possibly spray with the extra virgin olive oil.
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2
Grill over Direct High heat for 8 min, turning once halfway through grilling time.
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3
Remove from the grill, cold slightly, then chop the onion and cut the steak into 1/8-inch slices.
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4
Set aside.
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5
To make the Sauce: In a large saute/fry pan over medium heat, hot the extra virgin olive oil.
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6
Add in the garlic and saute/fry for 2 min.
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7
Add in the mushrooms and saute/fry 3 min more.
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8
In a large stockpot over medium heat, heat the butter.
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9
Whisk in the flour and cook for 5 min, whisking occasionally.
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10
Add in the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine.
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11
Reduce the heat, partially cover, and simmer for 1 1/2 hrs, stirring occasionally.
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12
Blend in the lowfat sour cream and cook 15 min more.
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13
Serve immediately over the cooked noodles; gently toss to combine.
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14
This recipe yields 4 servings.
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15
Wine Recommendation: Look for a smooth red wine, such as an Oregon Pinot Noir, to match this dish's velvety texture.
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16
Beer Recommendation: For beer lovers, a red ale with a touch of sweetness works just as well.
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17
Comments: Grilled steak and onion slices give this classic recipe a new lift.
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18
On the grill, the natural sugars in the onion slices caramelize on the surface, giving them a slightly sweet flavor.
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19
The grilled steak adds just a wisp of smoke.
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20
A nice romp for your taste buds.
