Beef Stroganoff:
1 skirt steak (about 16-20 ounces), sliced into ½-inch thick strips
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kosher salt
freshly ground black pepper
Wondra for sprinkling
1 tablespoon olive oil
2 tablespoons butter
2 cups onions, small diced
1 tablespoon garlic, minced
16-20 ounces of your favorite mushrooms, stemmed and sliced
2 cups beef broth
1 teaspoon Dijon mustard
dash of Worcestershire sauce
1 tablespoon chopped tarragon leaves
1 tablespoon chopped Italian Parsley
½ cup heavy cream
¼ package (4 ounces) egg noodles, cooked according to package instructions
Season the beef with salt and pepper and sprinkle with Wondra or a little flour. Heat a drizzle of olive oil in a large skillet. Sear the beef on both sides for 1 minute. Remove and set aside. In the same pan, melt the butter in the olive oil over medium heat. Add the onion and garlic, cook for a few minutes. Add the mushrooms and cook until they begin to release their liquid. Add the beef broth, Dijon mustard, Worcestershire and herbs. Reduce the sauce for 1-2 minutes. Add in the noodles and steak, heat through. Stir in the heavy cream and taste for seasoning.