“My own invention, on an old favorite!”
READY IN:
2hrs 20mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the steak against the grain, as about 1/2 inch slices, place in bowl to the side. Heat two large dutch ovens on the stove top over medium high heat till the pan is very hot, add 2 tsp of olive oil to each pan, it should slide easily around the heated pan, throw in both onions and garlic. (split evenly between both pans.) Toss with wooden spoon, making sure they don't stick to bad to the bottom. Cook for about 3 minutes till onions are translucent.
  2. Add the sliced beef to the pans, dividing evenly. Sprinkle with salt, pepper, and paprika. Stir quickly to combine beef and onion mixture. Then leave to sear for 3 minutes. Stir beef again, and add wine (Again evenly divided between pans). Allow the wine to cook the beef for 2 minutes, then add the broth to both pans.
  3. Turn heat to high allowing the mixture to boil, add the remaining herbs, sour cream, and cream cheese. (It's important to remember cut the measurements in half and add to each pan.) turn down to medium, letting simmer for 5 minutes. Add mushrooms, stir, and place lids on pans. Reduce heat to low, and leave for 2 hours.
  4. After an hour and a half take small saucepan, heat over medium heat, add butter and melt, allow butter to cook over medium heat till the it stops bubbling. Add the flour to butter, and whisk together for 2 minutes, allow to cook till it is smooth, or smells nutty.
  5. Remove lids from pans, and add the butter/flour mix (rue) to each of the pans evenly. Mix together well, and allow it to cook with covers off for remaining time. allow to sit for 15 minutes after two hours are up with heat turned off, will thicken as it stands.
  6. Boil pot of water, and cook pasta as directed. Drain, and place a cup of pasta on plate, then cover in a cup of beef/sauce mixture. ENJOY!

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