Beef Stroganoff

adapted from Chaos in the Kitchen

Serves 4

1 lb top sirloin, trimmed and thinly sliced

6 Tbsp butter, divided

8 oz mushrooms

1/2 onion, diced

2 cloves garlic, crushed

1/4 cup Marsala (or white wine if preferred)

1 cup beef broth or stock

1 cup sour cream

1 Tbsp flour (if needed for thickening)

1 Tbsp flat leaf parsley, chopped

Salt and Pepper to taste

12 oz extra wide egg noodles, cooked al dente

Heat a heavy skillet over medium high heat until hot. Add 1 Tbsp butter. As soon as it melts but before it browns, add half of the steak slices. Toss then cook without stirring for a minute or two or until well browned on one side. Sprinkle with salt and pepper.

Flip the steak pieces over and brown the other side, about one minute. Remove steak to a warm plate.

Repeat the process with another tablespoon of butter and the remaining steak slices. Remove steak to the warm plate.

Add one tablespoon of butter to the pan. When it has melted, add one half of the mushrooms. Sprinkle with salt and pepper. Stir until soft. Remove mushrooms to the same plate as the steak. Repeat the process with the remaining mushrooms.

Reduce the heat, and add 2 Tbsp butter. Add the onions and garlic and saute until soft.

Add Marsala to deglaze the pan, scraping up the browned bits in the pan. Once the alcohol has cooked off, add sour cream and beef broth, stir and heat until smooth.

If the sauce seems too thin, you can prepare a paste of Marsala and 1 Tbsp of flour. Add it back into the sauce and stir until thickened. (If preferred, you can remove 1/4 cup of the sauce to mix with the flour and return that to the sauce, stirring to thicken.)

Add the steak and mushrooms to the sauce. Stir and simmer until hot. (Do not boil the sauce as it will cause the sour cream to separate.)

Taste and add salt and pepper . Stir in parsley. Serve over egg noodles.