Beef Stroganoff With Mushrooms And Herbs - cooking recipe

Ingredients

3 tablespoons olive oil, divided
5 ounces baby bella mushrooms, stems discarded (or re-purposed)
kosher salt & freshly ground black pepper
1 lb flank steaks or 1 lb hanger steak, sliced across the grain 1 inch thick
1/4 cup all-purpose flour
1/3 cup dry red wine
1 tablespoon unsalted butter
1 onion, thinly sliced
1 garlic clove, minced
1 1/2 cups chicken stock
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 teaspoon fresh thyme leave, chopped
1 tablespoon fresh parsley, chopped
buttered fettuccine or egg noodles, for serving

Preparation

Heat 1 tablespoon of olive oil in a large skillet over medium heat, add mushrooms and cook until they begin to soften, about 3 minutes; season with salt and pepper, stir, transfer to a bowl.
Meanwhile, generously season beef with salt and pepper and toss with the flour to coat on all sides; add 2 tablespoons oil, increase heat to medium high, and brown meat well on all sides, about 10 minutes; add to bowl with mushrooms.
Pour the wine into the skillet and let it reduce by half as you loosen any browned bits stuck to the bottom of the skillet, 2 minutes; add to bowl.
Reduce heat back to medium and add butter; saute onions and garlic, stirring frequently to prevent burning, until onions soften, about 3-4 minutes.
Return contents of bowl back to skillet and stir in chicken stock, and Worcestershire sauce; cook, stirring occasionally, until sauce thickens up a bit, about 10 minutes (if it does not thicken to your liking, you can make a slurry with 1 teaspoon cornstarch and a little water just to make it pourable).
Turn off heat, stir in sour cream and herbs.
Serve over butter fettucine or egg noodles.