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- 2 tablespoons unsalted butter
- 1 pound flank or sirloin steak, thinly sliced into bite-sized strips
- 8 ounces cremini mushrooms, sliced
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 1 tablespoon Worcestershire sauce
- 5 cups beef stock
- 1 1/2 cups dried egg noodles
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- fresh parsley, chopped
- Kosher salt and freshly ground black pepper, to taste
- Melt butter in a large pot or Dutch oven over medium-high heat.
- Season meat with salt and pepper and add to pot, searing until browned. Remove meat to a plate or bowl and set aside.
- Add onions and mushrooms to pot and cook until softened, about 5 minutes. Add garlic and cook one minute more.
- Stir in tomato paste and white wine and cook until liquid has reduced by half, about 3 minutes, scraping bits from bottom of pan with a wooden spoon.
- Add Worcestershire sauce and beef stock and bring to a boil. Stir in egg noodles and reduce to a simmer. Let cook until noodles are al dente, 5-7 minutes.
- In a medium bowl whisk together the flour and sour cream. Add a 1/2 cup of the hot soup broth and whisk until combine. Pour mixture into pot, stirring constantly. Continue simmering for 5 minutes.
- Add meat back to pot and cook until heated through. Taste and adjust seasoning as needed, and serve garnished with fresh parsley. Enjoy!