Beef Stroganoff

This comforting Beef Stroganoff combines marinaded pan-seared strips of steak with an ultra creamy and tangy mushroom and onion sauce that's served over buttery noodles.

subheading: For the seared steak:

1 ½ pounds flank steak cut into thin 2-inch long strips against the grain

1 tablespoon Worcestershire sauce

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon nutmeg

2 teaspoons allspice

2 tablespoons vegetable oil

subheading: For the stroganoff:

1 pound wide egg noodles

6 tablespoons olive oil divided

1 ½ pounds cremini mushrooms thick sliced

6 tablespoons butter divided

2 medium yellow onions sliced

6 cloves garlic minced

¼ cup flour

½ cup dry white wine

3 cups low-sodium beef stock divided

½ cup heavy cream

½ cup sour cream

2 tablespoons Dijon Mustard

2 tablespoons Worcestershire sauce

2 cups pasta water will not need all of it

2 tablespoons flat leaf parsley minced, optional

salt and pepper to taste

Directions at sipandfeast.com

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