Classic Beef Stroganoff Recipe

Fill a large pot about 3/4 of the way with water an heat over high heat and bring to a boil. Generously salt the water and cook the egg noodles until tender. While the pasta is cooking, melt 2 tbsp of butter in a large skillet over medium high heat. Add the steak to the sauce pan, season with salt and pepper, and cook for about 3 minutes to sear on one side. Once browned on one side, flip the steak and cook on the other side until evenly browned. Remove the steak from the pan, place it on a plate and set aside. To make sure the meat is evenly cooked, you may want to cook the meat in batches to avoid overfilling the pan.
Using the same saute pan, add the remaining 2 tablespoons butter to the saute pan and melt over medium high heat. Once melted, add the onions and saute for about 3 minutes until they become semi translucent, add the mushrooms and saute for an additional 6 minutes and then add in the garlic. Carefully pour in the white wine and stir regularly allowing the mixture to reduce for another 3 minutes.
While the wine mixture is reducing, in a mixing bowl, add in the beef stock, Worcestershire sauce and flour and whisk until well combined. Carefully pour the mixture into the saute pan, stir well to combine and bring to a simmer for about 4 minutes. Next, add the sour cream and cooked steak and stir until well combined and the meat is evenly coated. Serve warm over the cooked egg noodles and garnish with fresh chopped parsley. Enjoy!