Time: 45 minutes
Serves 4-6Ingredients
1 1/2 lb. boneless steak, NY strip or sirloin
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
1 large yellow onion
10 oz mushrooms
1 clove garlic, minced
2 tablespoons flour
3 cups beef stock
3 tablespoons heavy cream
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
4 cups cooked egg noodles (about 2 cups dry)
1 teaspoon fresh parsley, chopped
30 minutes before you start cooking, remove steak from refrigerator, salt both sides, and let sit at room temperature. Pat dry before searing.
Heat olive oil and butter in a cast iron skillet over medium-high heat. Sear steak 2 minutes per side, then transfer to a cutting board. Let rest for 5 minutes. Slice into thin strips and trim excess fat.
Slice onion and mushrooms, and sweat in the pan drippings over medium heat with a dash of salt until onions are translucent. Add garlic and beef strips, and continue cooking just until garlic is fragrant (about 1 minute). Stir in flour, and let cook for 2 minutes. Whisk in beef stock gradually, bringing to a gentle boil. Add salt and pepper to taste. Reduce heat to low, cover, and simmer for 30 minutes.
In the last minute of cooking time, increase heat to medium. Combine heavy cream and sour cream in a separate bowl. Gradually whisk into the beef mixture. Once mixture comes back to a gentle boil, reduce heat and simmer for 5 minutes. Toss in noodles, and cook with sauce for 5 minutes. Garnish with parsley.
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