Ingredients
3tbspbutter divided
1½lbsflank steak or sirloin steak, thinly sliced into bite-sized pieces
salt and pepper
8ozbaby bella sliced
1white onion peeled and diced
4garlic minced
½cupdry white wine
6cupsbeef stock divided
1tbspWorcestershire sauce
8ozwide egg noodlesuncooked
¼cupflourall-purpose
½cupsour cream
fresh parsleychopped
Preparation
Melt 2 tablespoons butter in a large stockpot over medium-high heat. Add the steak and season with a few generous pinches of salt and pepper.
Sauté for 5 to 7 minutes, stirring once every minute or so, until browned. Remove steak from the pot with a slotted spoon and transfer to a separate plate. Set aside.
Add the remaining 1 tablespoon butter to the stockpot, along with the mushrooms, onion, and garlic. Sauté for 5 to 6 minutes, or until the onion is soft and the mushrooms are browned.
Add in the white wine, and deglaze the pan by using a wooden spoon to scrape those tasty brown bits off the bottom of the pan. Let the mixture continue cooking for 3 minutes until the liquid has reduced by about half.
Add in beef stock, Worcestershire sauce, and egg noodles, and stir until combined. Continue cooking until the mixture reaches a simmer.
Then reduce heat to medium-low and continue to simmer until the noodles are al dente, about 5 to 8 minutes, stirring occasionally.
Meanwhile, as the noodles are cooking, whisk the remaining 1/2 cup of beef stock and flour together in a small bowl until combined.
When the noodles are al dente, stir the flour mixture and sour cream into the soup until they are combined. Continue simmering for 5 minutes.
Stir the cooked steak back into the soup. Taste, and season with salt and pepper as needed.
Serve hot, garnished with parsley if desired.
