Ingredients

• 1 1 1/2-pound top sirloin steak, halved lengthwise, cut crosswise into 1/4-inch-thick slices
• 1 teaspoon dried thyme
• 4 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 pound mushrooms, sliced
• 3 garlic cloves, chopped
• 2 tablespoons all purpose flour
• 1 14 1/2-ounce can diced tomatoes in juice, drained
• 1/2 cup beef broth
• Large pinch of cayenne pepper
• Egg noodles, freshly cooked
• Chopped fresh parsley

Instructions

1. Sprinkle meat with thyme and salt and pepper. Heat 2 tablespoons oil in heavy large deep skillet over high heat. Add 1/3 of meat and stir just until meat is no longer pink, about 1 1/2 minutes. Using slotted spoon, transfer meat to medium bowl. Repeat with remaining meat in 2 batches.
2. Heat 1 tablespoon oil in same skillet. Add onion and sauté over medium-high heat until brown, about 8 minutes. Using slotted spoon, transfer onion to bowl with meat. Add remaining 1 tablespoon oil to skillet, then mushrooms and garlic. Cover and cook until mushrooms are tender, stirring occasionally, about 4 minutes. Uncover and cook until liquid evaporates, about 3 minutes. Sprinkle mushrooms with 2 tablespoons flour; stir 1 minute. Return meat and onions with accumulated juices to skillet. Add tomatoes, broth, and cayenne; bring to boil. Reduce heat to medium-low. Simmer uncovered until meat is tender, about 5 minutes.
3. Serve beef-mushroom mixture over egg noodles. Sprinkle with parsley.