Ingredients
Scale
- 3 tablespoons butter, divided
- 1.5 pounds flank steak or sirloin steak, thinly sliced
- Salt and pepper, to taste
- 8 ounces sliced baby bella (crimini) mushrooms
- 1 small white onion, diced
- 4 cloves garlic, minced
- ½ cup dry white wine
- 6 cups beef stock, divided
- 1 tablespoon Worcestershire sauce
- 8 ounces uncooked wide egg noodles
- ¼ cup all-purpose flour
- ½ cup sour cream
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large stockpot, melt 2 tablespoons butter over medium-high heat. Add the steak, season with salt and pepper, and sauté for 5–7 minutes. Stir occasionally until the beef is browned. Remove with a slotted spoon and set aside.
- Cook Vegetables: Add the remaining butter to the same pot. Stir in mushrooms, onion, and garlic. Sauté for 5–6 minutes until mushrooms are browned and onions softened.
- Deglaze the Pot: Pour in the white wine and scrape the brown bits at the bottom with a wooden spoon. Let the mixture simmer for 3 minutes until reduced by half.
- Add Broth and Noodles: Stir in 5 ½ cups beef stock, Worcestershire sauce, and egg noodles. Bring to a simmer, then reduce heat and cook until noodles are al dente, about 5–8 minutes. Stir occasionally.
- Thicken the Soup: In a small bowl, whisk together the remaining ½ cup beef stock and flour. Stir this slurry into the soup along with the sour cream. Simmer gently for 5 minutes until thickened.
- Finish and Serve: Return the cooked beef to the pot and stir until warmed through. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes