Ingredient Spotlight: Steak
Prep: 5 min Cook 20 minutes Makes 7 servings
Ingredients
2- 12 grilled steaks, cut into thin slices
1 – 12 oz bag of wide egg noodles
1 – 16 oz package of white mushrooms, sliced thickly
1 – medium red onion, diced
3 Tbsp of olive oil
4 Tbsp of butter
6 Tbsp of flour
1 cup of beef broth
1 cup of heavy cream
2 Tbsp of dill
salt & pepper
Begin by boiling water to cook the egg noodles. Let noodles cook about 10 minutes, then drain.
Meanwhile, in a large saute pan over medium to high heat, cook mushrooms and onion in olive oil until onions are tender, yet the mushrooms still have texture. Remove mushroom mixture from pan and set aside in a bowl.
Return the saute pan back to medium heat. Add butter. As butter begins to melt, add the flour and stir constantly until a thick paste forms. Add broth and heavy cream and whisk over the heat until all the bumps have dissolved and the sauce becomes thick. Season with dill, salt and pepper.
Return mushroom mixture to the pan, along with the reserved, grilled steak. Stir until combined and the steak re-heats.
Pour mixture over the egg noodles and serve.