Beef Stroganoff

Cook pasta until al dente. Cut the meat into 1/2” thick chunks. Fill a ziploc with 3T flour, salt and pepper. Shake and coat the meat. Heat oil in a pan (very hot) and sear both sides for about 1 minute. Remove and rest. Let the pan cool a little and add the butter and oil. Slice the shallots and shrooms and add them the butter. Cook for 5-8 minutes until golden. Add the garlic for the last minute then Add the tomato paste, Worcestershire and Dijon. After a minute mix in the flour. 1 more minute and slowly mix in the beef broth and wine. Simmer for five minutes and add salt and pepper as needed. Slice the meat, add to the broth. Mix in the sour cream and then the noodles. Toss and eat!