Beef Stroganoff

Hello to all our Fox Hallow Fam. Join Dave this week as he shows you how to make a classic beef stroganoff. Its pieces of steak marinated in a rich thick mushroom gravy served over warm egg noodles. Its quick easy and so good. So if you are ready then lets have some fun
Beef Stroganoff
1 lb uncooked wide egg noodles
¼ cup butter, divided
1½ lbs thinly sliced steak
salt and pepper
1 small white onion, sliced thin
1 lb sliced mushrooms
4 cloves garlic, minced
½ cup white wine
1½ cups beef stock
1 Tbsp Worcestershire sauce
3 Tbsp flour
½ cup sour cream
fresh or dried chopped parsley
• In a large sauté pan over medium high heat, melt 2 Tbsp of butter, add the steak and season with salt and pepper. Let it sear for a few minutes, then flip over. Cook a few more minutes until browned. Remove with a slotted spoon and set aside to keep warm.
• Add the remaining 2 Tbsp of butter to the pan. Add in the onions and sauté for about 3 minutes.
• Add the mushrooms and sauté another 5-7 minutes until the mushrooms are cooked down and the onions have softened.
• Add the garlic and cook 1 more minute.
• Add the white wine and deglaze the pan, scraping the browned bits from the bottom. Cook another 3-4 minutes.
• Meanwhile, add the egg noodles to boiling water and let cook according to package directions.
• While the noodles are cooking, in a small bowl, whisk together the beef stock, Worcestershire and flour until combined.
• Add the beef stock mixture to the pan and let it simmer for 5 minutes.
• Drain the noodles when they are done cooking.
• Add the steak and the sour cream to the sauce in the pan and stir until combined. Add more salt and pepper if needed.
• Serve over warm egg noodles with parsley for garnish.
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Great recipe ! 🥂🥂🍸🍸