Skirt Steak Beef Stroganoff

4 Tbsp. extra-virgin olive oil, divided

2 Tbsp. unsalted butter, divided

8 oz. crimini mushrooms, halved, quartered if large (about 2 cups)

Kosher salt

1 lb. skirt steak, cut into 4" sections

Freshly ground black pepper

2 shallots, finely chopped

4 garlic cloves, finely chopped

1 Tbsp. double-concentrated tomato paste

2 Tbsp. all-purpose flour

¼ cup dry white wine

2 cups (or more) low-sodium beef broth

1 tsp. (or more) fish sauce

¼ cup sour cream

Buttered cooked egg noodles and sliced scallions (for serving)

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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