Beef Stroganoff

Method

1. 1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and onion and cook over moderately high heat until softened about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl.
2. 2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned about 5 minutes. Transfer the steak to the bowl with the mushrooms and onion mixture.
3. 3. Deglaze the pan by adding the wine to the skillet and stir to scrape up the fond (browned bits) from the bottom of the skillet. Add the garlic and cook for 1 minute. Add the mushrooms, onions, and steak back to the skillet.
4. 4. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly about 7 minutes. Remove from the heat and stir in the sour cream and parsley. Season the stroganoff with salt and pepper.
5. 5. Boil noodles until al dente, drain, stir in butter and serve with Stroganoff.