Ingredients
The following ingredients have 4 Servings
- 12 ounces flank steak, thinly sliced
- 10 ounces white mushrooms, sliced
- 8 ounces extra wide egg noodles
- 1 shallot, chopped
- 2 scallions, thinly sliced
- 4 cups beef broth
- 3 tablespoons worcestershire sauce
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
Instruction
- Cook Meat & Veggies: Heat olive oil in 3-quart or larger pan over medium heat for a few minutes. Add sliced steak, salt, and pepper. Increase to medium-high heat and cook until browned, about 5 minutes, stirring occasionally. Add mushrooms and shallots to pan. Cook until mushrooms soften and shrink, about 5 minutes, stirring occasionally. Turn off heat. Transfer pan's contents to large bowl, and set aside.
- Cook Noodles: Melt butter in now-empty pan over medium heat. Add flour and constantly stir for a few minutes. Add beef broth and Worcestershire sauce to pan, stirring until combined and sauce is thickened a bit, about 5 minutes. Add egg noodles to pan. Bring to boil over medium-high heat, stirring and gradually reducing to medium-low heat to maintain simmer. Simmer until noodles are cooked, about 10 minutes, stirring occasionally. Taste to test for doneness, adding more broth as needed.
- Serve: Transfer steak and mushroom mixture back to pan. Cook until steak and mushrooms are heated through, a few minutes. Garnish with sliced scallions and serve (Note 2).
