After that, slice away any excess fat from the meat and gently toss it with the flour mixture to coat it well.
In a skillet, heat the vegetable oil and butter over medium high heat until the butter has melted. Add the dredged beef pieces and cook until a crust formed on each side, about 3 minutes each side.
Put all of the ingredients in a 9×13-inch pan and mix well. Add the beef broth and mix well. Bake for 2 hours, or until the meat is fork tender, if using aluminum foil.
In the meanwhile, whisk together the sour cream, Gravy cube, and cornstarch in a small mixing bowl until smooth. Cook the egg noodles for 2 minutes shorter than the box directions suggest for. Drain thoroughly.
Remove the steak from the oven and raise the temperature to 350 degrees Fahrenheit. Remove the thyme sprigs from the pan and whisk in the egg noodles and the gravy mixture until everything is well combined. Bake for a further 15 minutes, just until the mixture is hot and bubbling.
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