Beef Stroganoff

Ingredients

Directions

1. Put water into a pot and boil for the noodles.  Add a handful of kosher salt.
2. Cut the onion in half top-to-bottom and remove the skin.  Set the onion on the flat side and slice onion into thin half moons.
3.  Cut the mushrooms and garlic.
   1. Crush and mince the garlic clove.
   2. If you’re using creminis – cut each in half top-to-bottom and in quarters the other way.
   3.   If you’re using a portabella cap – cut into thirds or quarters one way and slice all sections into 1/8″ wide pieces.
4.  Sprinkle salt, pepper, and garlic powder on both sides of the steak.  Pour some oil into a HOT ban and brown each side for 2 minutes.  Put onto a plate to rest.
5. Turn the stove to medium heat.
6. Boil the noodles 2 minutes less than the package instructions.  (Drain in a strainer or colander when they’re done.)
7. Deglaze the steak pan with 1/2 c of the beef stock and scrape the brown bits from the bottom of the pan.  Add another 1/2 c of stock.
8. Add the sour cream, mushrooms, onion, and garlic to the pan.  Simmer for 5 minutes.
9. Slice the steak into bite size pieces and add into the pan.  Pour any steak juice on the plate back into the pan as well – more flavor!
10. Add the noodles into the pan.  Stir and simmer for 5 minutes.
11. Taste a noodle.  Look for 3 things:
    1. Is the noodle done enough now?  If not, let it cook until noodles are perfect – firm (not hard) and not soggy.
    2. Is the sauce the correct consistency?  It should be, well…like thin sour cream.  If it’s too thick add some more stock 1 Tbsp. at a time.  If it’s too thin let it simmer for another couple minutes.
    3. 3  Taste!  Add more salt and/or pepper if it needs it.
12. Serve and eat while it’s hot!