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