wine balsamic glazed steak over egg noodles
1 lb boneless beef tenderloin, cut into thin strips
1 onion, sliced
3 cloves minced garlic
1/8 tsp crushed red pepper
3/4 c dry red wine
2 c sliced mushrooms
3 T balsamic vinegar
2 T soy sauce or tamari
4 tsp honey
2 T butter
In a large skillet, heat a few T coconut oil over medium high heat. Add the steak and onions, reduce heat and cook 10 to 13 minutes until the steak is done, turning occasionally. Transfer meat to a platter and keep warm. To the pan, add the garlic and crushed red pepper, then wine. Simmer uncovered until most of the liquid is evaporated. Add mushrooms, vinegar, soy sauce or tamari, and honey; return to simmer. Cook until mushrooms are tender. Stir in butter until melted. Stir in steak and heat through. Serve over rice.
This recipe is from Aunt Kellie.
Gluten restrictions: use tamari instead of soy sauce.
