Beef Stroganoff

INGREDIENTS

1. Wide egg noodles
2. 1/4 cup of butter divided in half
3. 1 1/2 lbs. of stir fry steak
4. Sea salt and black pepper
5. 1 small white onion thinly sliced
6. 1 lb. sliced baby bella mushrooms
7. 4 cloves of garlic minced
8. 1/2 cup of dry white wine
9. 1 1/2 cups of beef stock
10. 1 tbs. of Worcestershire sauce
11. 3 tbs. of all purpose flour
12. 1/2 cup of sour cream

DIRECTIONS

1. Boil water. Add nooodles to boiling water around step four. Follow package instructions. Cook until al dente. Drain.
2. Melt 2 tablespoons of butter in a large sauté pan over medium high heat.
3. Add steak in a single layer seasoned with a few generous pinches of salt and pepper. Let it cook undisturbed for about 3 minutes to get a good sear.
4. Flip steak and cook for another 2-3 minutes until brown then remove steak from pan and put on a clean plate. Set aside.
5. Add the remaining two tablespoons of butter to the pan. Once melted, add onions and sauté for about 3 minuets.
6. Add mushrooms and sauté for another 5-7 minutes or until the mushrooms are cooked and the onions are soft. Stir occasionally.
7. Add garlic and sauté for 1 minute stirring occasionally. Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan.
8. Let the mixture cook down for an additional 3 minutes.
9. While the whine cooks mix the sauce. In a separate bowl, whisk together beef stock, Worcestershire sauce, and flour until smooth.
10. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minuets, stirring occasionally.
11. Stir in sour cream, cooked steak, and noodles until combined.