Cut the steak into thin strips. Option to place meat in the freezer for 15 minutes before slicing to help cut the meat thinly!
Sprinkle the steak strips salt and pepper.
Melt the 2 tablespoons of butter over medium-high heat in a large skillet (that you have a lid for).
Sear steak on each side for about 1 minute (until the edges are no longer pink). Do this in batches to you don't overcrowd the pan, and remove cooked meat to a plate on the side.
Add 2 remaining tablespoons of butter to the skillet.
Once melted, add onion and mushrooms and cook until the onion is tender about 12 minutes. Scrape up any brown bits that have accumulated on the bottom as the veggies release their liquid.
Add meat back to the pan, along with xanthan gum and salt. Toss to coat the meat and veggies.
Stir in the thyme, garlic, tabasco, beef broth, and heavy cream.
Cook covered at a steady simmer for about 30 minutes. (This is a good time to get the cabbage noodles going, instructions below)
Taste the soup and adjust seasoning to taste, I like to add an additional teaspoon of salt to this dish.
Remove from heat, and stir in sour cream.
Serve over cabbage noodles and enjoy!