Beef Stroganoff

INGREDIENTS:

  • 1 lb egg noodles (wide)
  • 1-1/2 lbs steak, thinly sliced (flank steak)
  • 1/4 cup butter (divided 1/8c & 1/8c)
  • dash of sea salt
  • dash of black pepper
  • 1/4+ cup onion (diced)
  • 1 lb sliced mushrooms (baby bella)
  • 4 cloves garlic (2 tsp)
  • 1 Tbsp worchstershire sauce
  • 2 cups beef stock (divided, 1/2c & 1-1/2c)
  • 3 Tbsp flour
  • 1/2 cup sour cream
  • 1 Tbsp parsley (optional)

DIRECTIONS:

  1. Cook noodles in large stock pot (add to water while veggies are sauted)
  2. Melt 1/8c butter in frying pan, saute steak with dash of salt & pepper (5-6 minutes)
  3. Remove meat with slotted spoon and place aside
  4. Add remaining 1/8c butter to pan
  5. Add onions and saute for 3 minutes
  6. Add mushrooms and saute for 5-7 minutes
  7. Add garlic and saute for 1 minute
  8. Add 1/2 cup beef stock & cook down for 3 minutes
  9. Meanwhile in a bowl mix beef stock, worcestershire sauce and flour
  10. Pour this mixture into saute pan with veggies
  11. Simmer for 5 minutes.
  12. Add sour cream and still until combined
  13. Server over noodles and garnish with parsley