A delightful steak recipe with a rich onion and mushroom sauce, perfect for a comforting dinner.
Melt the butter in a large skillet over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the mushrooms and cook until they release their liquid and start to brown.
Stir occasionally to ensure even cooking.
Remove the mushrooms from the skillet and set aside.
Use a slotted spoon to leave any juices in the skillet.
Season the steaks with salt and sear them in the skillet for 1-2 minutes per side.
Ensure the skillet is hot before adding the steaks for a good sear.
Remove the steaks and set aside with the mushrooms.
Cover the steaks to keep them warm.
Add the onions and garlic to the skillet and sauté until softened.
Stir frequently to prevent burning.
Deglaze the skillet with dry sherry, scraping up any browned bits.
This step adds depth to the sauce.
Add the beef broth and bring to a simmer.
Stir well to combine the flavors.
Return the steaks and mushrooms to the skillet and simmer until the sauce thickens slightly.
Turn the steaks occasionally for even cooking.
Cook the egg noodles according to package instructions.
Add a pinch of salt to the boiling water for flavor.
Serve the steaks and mushrooms over the egg noodles, drizzling with sauce.
Garnish with fresh parsley for a touch of color.
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