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- 2 cups chicken stock
- 2 tablespoons mild paprika
- 1.5-2lbs beef - hanger or flank steaks, cubed stew meat, etc.
- 3 tablespoons canola or vegetable oil
- 12 ounces button mushrooms, quartered
- 8 ounces peeled pearl onions
- 3 Tbs unsalted butter, divided
- 1 medium shallot, thinly sliced
- 4 sprigs fresh thyme, minced
- 1 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tsp fish sauce* optional
- 2 tsp Dijon mustard
- 1 cup dry white wine* or substitute with chicken stock
- 1 cup sour cream, plus more for serving
- 1 pound dried egg noodles
- 1/4 cup minced fresh parsley
- Generously season beef with salt, pepper, and 1 Tbs of paprika. Over heat half of oil over high heat, sear steak until well browned on all sides. Remove from pan and slice once cool
Heat remaining vegetable oil over medium and add mushrooms. Cook until mushrooms lose their moisture and begin to brown, about 8 min. Add 1 Tbs butter and pearl onions and cook until onions are softened and well browned, about 6 minutes longer.
Add shallots, thyme, and remaining paprika. Cook, stirring, until fragrant. Add soy sauce, Worcestershire sauce, fish sauce, and mustard and cook, stirring, about 30 seconds. Add any juices from the plate with the meat, followed by white wine. Cook until reduced to just a few tablespoons.
Add broth, sour cream, and remaining 2 Tbs butter, bring to a simmer. Season to taste. Add beef and cook until warmed through.
- Cook noodles according to package directions. Drain, reserving 1 cup of pasta water. Stir noodles into sauce and steak mixture, add half of the parsley, and add pasta water as needed to reach desired consistency. 7. To serve, portion into bowls and top with additional sour cream and parsley as desired.