Beef Stroganoff

Cut the London Broil into thin slices about an two inches long. Heat extra virgin olive oil on medium high heat in deep skillet. Add the meat and brown it, seasoning with salt and pepper. Remove the meat onto a plate and set aside. Add more olive oil and add mushrooms. Brown the mushrooms and add the onions and garlic and thyme (no need to chop, the leaves will fall off in the sauce and you can remove the stems before serving). Once the onions are translucent, melt the butter into the pan. Sprinkle everything with the flour and cook for a few minutes creating a roux. Add the red wine, de-glazing the pan. Add the beef stock and cream and stir everything together. Cook for 20-30 minutes, or until sauce has thickened. Serve the sauce with egg noodles or rice.