Beef Stroganoff

Ingredients:

• 12oz egg noodles
• 4 tablespoons unsalted butter divided
• ~1.2 pounds ribeye steak - get a nice one
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 16 ounces crimini mushrooms sliced
• 2 yellow onion thinly diced
• 1/4 cup flour
• 2.5 cups beef stock - double strength using fancy concentrate stuff from jar
• 1 tablespoon Worcestershire sauce
• 1/4 cup sour cream
• Dijon Mustard - never included, but Eileen wants to try it.

Instructions:

• Grill ribeye using standard technique and let it rest.
• Eileen likes it less salty, so try and scrub off extra salt. Bouillon already has salt as well.
• Make the double strength beef stock
• Cook the pasta to one minute shy of the directions on the box.
• Add two tablespoons of butter to the skillet.
• Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
• Cook another 2-3 minutes to get a good deep browned color.
• Add the last part of the butter and the flour whisking well, cooking the flour for 30 seconds.
• Add the beef stock and Worcestershire sauce to the pan and whisk until smooth.
• Cook for 5 minutes until the sauce thickens, then add in the sour cream and pasta.
• While the sauce is thickening slice the steak into 1/4 inch thick slices against the grain.
• Coat the pasta well then add in the sliced steak just before serving.

Pairs well with Peas and Carrots

Original source: https://dinnerthendessert.com/easy-tender-beef-stroganoff/