2 pounds Beef Eye Roast
3 cloves garlic, minced
2 green onions, green and white, sliced
1/2 cup red wine
1 T unsalted butter
2 T olive oil, divided
8 oz. button mushrooms, sliced
1 white onion, sliced into half moons
4 T flour
2 cans beef consomme
1 T Dijon mustard
3 T worchestershire sauce
1/4 tsp garlic powder
1/4 tsp dried thyme
1/2 cup regular sour cream
sliced green onions, to garnish
1 lb egg noodles, cooked per package directions
Remove most of the fat from roast and cut into strips 1/4 inch thick by 2 inches long. Season beef with kosher salt and black pepper, and place into gallon size zip lock bag. Pour in the red wine, garlic, and green onions. Seal shut and place in the refrigerator to marinade for 30 minutes.
Remove the beef from the refrigerator. Use a large slotted spoon to remove beef from marinade, and set on a paper towel lined plate and pat dry. Reserve the marinade for the sauce later. In a large deep skillet over medium high heat, melt the 1 T butter and 1 T olive oil. Add the beef and cook for 2 minutes per side. Remove from the pan and set aside.
Add the mushrooms and white onions to the pan, and saute for 5 minutes. Add the other 1 T olive oil and whisk in the flour, cooking for 1 minute. Slowly whisk in the beef consomme and reserved red wine marinade. Stir in the Dijon, Worchestershire, garlic powder, and thyme. Add the beef back to the pan. Cover and bring to a boil. Lower heat and and simmer until beef is tender, about 30-45 minutes. When ready to serve, turn off the heat and stir in the sour cream. Taste and adjust seasonings. Stir in egg noodles. Serve up and garnish with sliced green onions and a dollop of sour cream. Enjoy!