Easy Steak and Mushroom Stroganoff

Trim the steak of any surface fat. Cut the steak across the grain into slices 1/4 inch thick, then cut the slices into 2-inch lengths. Season with salt and pepper. 



Bring a large pot of salted water to a boil over high heat. Add the egg noodles and stir occasionally until the water returns to a boil. Cook according to the package instructions until al dente. 



Meanwhile, brown the steak: In a large fry pan over medium-high heat, warm the 2 Tbs. oil until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned and still quite rare, about 1 1/2 minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate. 



When all the steak is cooked, add the mushrooms and 2 Tbs. of the butter to the fry pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the mushroom gravy base and milk and whisk to scrape up the browned bits from the pan bottom. Cook, stirring occasionally, until the sauce begins to bubble gently, about 2 minutes. Remove from the heat and stir in the steak and sour cream. Return the pan to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute; do not allow the sauce to boil. Season with salt and pepper. 



When the noodles are ready, drain and return them to the cooking pot. Add the remaining 1 Tbs. butter and toss to coat. Divide the noodles among 6 individual plates and top each serving with the steak and sauce. Serve immediately. Serves 6.

Adapted from a recipe by the Williams-Sonoma Culinary Expert Team.