1		large onion, cut into 1/2-inch slices
2		pounds top sirloin steak
1		teaspoon kosher salt
1/2		teaspoon freshly ground black pepper
		Extra-virgin olive oil

For the sauce:

1		teaspoon extra-virgin olive oil
2		cloves garlic
1		pound mushrooms, quartered
4		tablespoons butter
1/2		cup flour
3		cans (14-1/2 ounces each) beef broth
1		cup red wine
3		tablespoons Worcestershire sauce
2		tablespoons chopped fresh thyme
1/2		teaspoon kosher salt
1/2		teaspoon freshly ground black pepper
1		cup sour cream
1		pound egg noodles, cooked

Season the onion slices and steak with the salt and pepper, then lightly brush or spray with the olive oil. Grill over Direct High heat for 8 minutes, turning once halfway through grilling time. Remove from the grill, cool slightly, then chop the onion and cut the steak into 1/8-inch slices. Set aside.

To make the sauce: In a large sauté pan over medium heat, warm the olive oil. Add the garlic and sauté for 2 minutes. Add the mushrooms and sauté 3 minutes more.

In a large stockpot over medium heat, melt the butter. Whisk in the flour and cook for 5 minutes, whisking occasionally. Add the garlic and mushrooms along with the rest of the sauce ingredients and stir to combine. Reduce the heat, partially cover, and simmer for 1-1/2 hours, stirring occasionally. Blend in the sour cream and cook 15 minutes more. Serve immediately over the cooked noodles; gently toss to combine.

Makes 4 servings.