1½ pounds rib eye steak, pounded and cut into ½-inch strips
Salt and pepper
1 tablespoon mild paprika
4 tablespoons vegetable oil
10 ounces white mushrooms, wiped clean and sliced in quarters
1 medium onion, minced
2 tablespoons unbleached all-purpose flour
1½ cups chicken broth
1½ cups beef broth
⅓ cup dry sherry or brandy (I don’t usually have brandy on hand)
6 ounces wide egg noodles (4 cups)
⅔ cup crème fraiche or sour cream
2 teaspoons lemon juice
1 tablespoon chives, minced
- Dry the beef with paper towels and season with salt,pepper, and paprika.
- Pound meat ½-inch thick.
- Slice beef into 2-inch strips with the grain, and then slice each piece into ½-inch strips against the grain.
- Over medium-high, heat 1 tablespoon oil in a 12-inch skillet heat until just smoking. Cook half of the beef until well browned, 3 to 4 minutes per side. Transfer to a pie pan and repeat, adding more oil if needed, with the rest of the beef.
- Heat the remaining 2 tablespoons oil in the now-empty skillet. Cook the mushrooms, onion, and ½ teaspoon salt about 8 minutes. If the pan becomes too brown, pour the accumulated beef juices into the skillet.
- Stir in the flour and cook for 30 seconds.
- Gradually stir in the broths, then the dry sherry or brandy, and return the beef and accumulated juices to the skillet.
- Bring to a simmer, cover, and cook over low heat until the beef is tender, 30 to 35 minutes.
- Stir the noodles into the beef mixture, cover, and cook, stirring occasionally, until the noodles are tender, 10 to 12 minutes.
- Off the heat, stir in the crème fraiche or sour cream and lemon juice.
Season with salt and pepper to taste, top with minced chives, and serve.