Beef Stroganoff

Ingredients

• 1 pound rib eye steak (cut into small thin strips)
• 2 tablespoons olive oil
• 2 tablespoons butter (unsalted)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 8 ounce cremini mushrooms (stems trimmed and sliced)
• 3 tablespoons all-purpose flour
• 1/4 cup dry white wine
• 3 cups beef broth (low sodium)
• 3/4 cup sour cream
• 8 ounces egg noodles

Instructions

1. 1

   Sear Beef:: Heat 1 tablespoon oil in a large skillet over high heat. Scatter half the beef in the skillet, quickly spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don't worry about pink bits and that it will be raw inside. Add remaining 1 tablespoon oil and repeat with remaining beef.

2. 2

   Cook onion and garlic:: Turn the heat down to a medium-high. Add the butter and melt. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 4 to 5 minutes.

3. 3

   Cook mushrooms:: Add the mushrooms and cook until they start to brown. Scrape bottom of fry pan to get all the golden bits off (this is flavour!).

4. 4

   Add in flour:: Sprinkle the flour over the mushrooms and stir. Cook, stirring occasionally, until the raw flavor has cooked off, about 1 to 2 minutes.

5. 5

   Add wine, wine, broth and sour cream:: Stir in the wine and cook for 1 minute. Add the broth, sour cream and stir until incorporated. Don't worry if it looks split, sour cream will "melt" as it heats.

6. 6

   Add noodles and cook:: Add the noodles and stir to combine. Reduce the heat to medium low and simmer, stirring occasionally, until the noodles are just cooked through, about 6 to 8 minutes.

7. 7

   Return beef:: Add beef back in including all the juices left in the plate. Simmer for 1 minute, then remove from stove immediately.

8. 8

   Garnish and serve:: Garnish with parsley and serve.