Use a tender and well marbled braising cut such as ribeye, flank, short rib or chuck.

Ingredients

• 1⅓ lb well-marbled beef, cut into thin strips
• 16 oz white button or Baby Bella mushrooms, thinly sliced
• 1 onion, thinly sliced from crown to root
• 2 cloves garlic, finely minced
• 1½ cups beef broth
• ½ cup table cream or sour cream
• ¼ cup dry white wine
• 4 tbsp butter
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• ½ tsp ground thyme
• ½ tsp ground oregano
• ¼ tsp grated nutmeg
• 1 lb flat egg noodles, cooked and drained

Directions

Heat 2 tbsp olive oil in a large skillet over medium heat until barely smoking. Sear beef on both sides and remove to a clean plate. Add butter and mushrooms, saute until the liquid has sweated out but the mushrooms are not browned. Add onion and saute until tender and translucent. Add garlic and saute until aromatic. Add the meat back into the pan, then dust flour over top and stir to combine.

Add the wine and deglaze the pan, scraping up fond. Add beef broth, thyme, oregano and nutmeg, then raise to a simmer. Lower heat and simmer uncovered over low heat, stirring occasionally, until the liquid is reduced and thickened and the meat is cooked through, about 15 minutes.

Meanwhile, prepare the egg noodles per the directions on the package. Strain and set aside.

Finish the sauce when the noodles are done. Lower heat stir in ½ cup table cream or sour cream.