Beef Stroganoff

Directions

• Cut steak into even sized 1/2″ strips. Season with salt, pepper, and Italian seasoning. Let rest for 10 minutes before cooking.
• Heat large frypan over medium-high heat and when hot add 1T butter.  When butter has melted add steak to pan and cook just until meat is medium inside or an instant read thermometer reads 130. Remove steak from pan and set aside. 
• Start water for noodles. Then add remaining 2T butter to hot pan, add diced onions, and sweat down. After onions are translucent add mushrooms, garlic, thyme, rosemary and stir to fully coat. Add in wine, reduce by 1/2 then add in beef stock.
• When beef stock has reduced by 1/2 add in cream and sour cream, let this simmer stirring occasionally. After the sauce has started to thicken, remove sprigs of thyme and rosemary. Add cream cheese and parsley, whisk until the are fully emulsified. Turn heat to low and allow sauce to simmer.
• Start noodles. when noodles are 2 min from done make cornstarch slurry by combining equal parts cold water and cornstarch and whisking.
• When noodles are 2 min from done make cornstarch slurry by combining equal parts cold water and cornstarch and whisking to fully combine.
• After noodles are fully cooked, strain then set aside.  Add in the slurry gradually until the sauce has thickened then add the steak back in. Cook for 1 min. You might not need all of the slurry so add it just until the sauce is to you liking.
• To plate add noodles to bowl, then top with desired amount of steak and mushroom sauce, and top with more fresh parsley.