Ingredients:
1 -1 1/2 lb steak (any cut) or 1 -1 1/2 lb leftover roast beef
1/2 cup cold-pressed extra virgin olive oil
1/2 cup butter
7 -8 large white mushrooms ( sliced)
2 -3 green onions ( chopped)
1 (500 ml) containers sour cream
1/3 cup dry red wine
1 teaspoon lemon juice
1 1/2 tablespoons flour
2 1/2 cups extra-broad egg noodles ( uncooked)
Directions:
Thinly slice steak or roast beef on an angle; (This makes the beef more tender.) In a large pot boil water to prepare egg noodles; The noodles are perfect after 10 minutes.
Prepare your gravy: Blend sour cream, lemon juice, red wine, and 1 tablespoon of flour in a bowl, Set aside.
In a large fry pan, put almost half of the olive oil and half of the butter and melt over medium-high, When it starts bubbling slightly, place beef strips in one layer in the pan, DO NOT OVERLAP, (The beef will not cook properly) Flip the strips after about 4 minutes (when the edges have browned), Remove strips when completely cooked, set aside and cover: You may have to repeat this step once or twice, Make sure you save about 1 tablespoon each of olive oil and butter.
After your beef strips are cooked, put the rest of your olive oil and butter in the pan: Put in your mushrooms and green onions and cover for about 4-5 minutes until the mushrooms have released moisture and have softened.
Remove lid, reduce heat to medium-low, then pour your gravy mixture into the oil, butter, mushrooms and onions stirring constantly: Make sure your pan has cooled off a bit before you do this, The gravy will thicken as it simmers (usually after 3-5 minutes): Add the beef strips to the gravy.
Strain your noodles and add a little bit of butter to them to prevent sticking: Serve gravy over noodles.
A nice glass of dry red wine goes nicely with this dish!
Servings: 4
Time preparation: 20 min.
Time total: 45 min.