BEEF STROGANOFF WITH EGG NOODLES

Steps:

• 1. Melt a tablespoon of butter in a dutch oven and saute the pearl onions until they just start to get a touch of color, remove from pan and place on a place
• 2. Melt another tablespoon of butter and cook the mushrooms in and cook until lightly golden. Remove from pan and set on plate with the pearl onions
• 3. Season the meat with salt and pepper (this time I actually sprinkled with garlic powder (optional)
• 4. Add another tablespoon of butter and cook the steak on both sides until a nice crust forms. Under cook the meat here, it will cook more in the sauce. It's a tough cut of meat so make sure you do not over cook it at this point or the meat will be inedible
• 5. remove the beef from the pan and place it on the place with the mushrooms and onions to rest
• 6. Add the beef stock, enough to cover the bottom of the pan and scrap the pan to deglaze, that is flavor in that pan, yummy
• 7. add the sour cream, cream, mustard, worcestershire, tomato paste and stir
• 8. add the paprika and salt and pepper to taste. And taste it.
• 9. return the onions and mushrooms to the pan and any juices, they add so much flavor, why waste them?
• 10. slice the beef and add to the pan and any juice you can keep.
• 11. Cook the noodles in really salty boiling water. Drain and add to a large bowl with butter and chopped parsley and salt and pepper.
• 12. Place the noodles in a bowl and cover with the stroganoff sprinkle with parsley and serve right away! so so good!