Stroganoff

Ingredients

Amount	Ingredient	Notes
16 oz	Fresh mushrooms	Sliced
2	Onions	Diced
2 tbsp	Minced garlic
1 1/2 cups	Butter	Divided (3/4 cup for roux, 3/4 cup for sauté)
1 1/2 cups	Flour	For the roux
9 cups	Beef broth
3 tsp	Salt
2 tbsp	Worcestershire sauce
4 1/2 cups	Sour cream
6 cups	Egg noodles	Homemade and cooked
1 lb+	Ribeye steak	Pre-cooked and cut into bite-sized pieces

Directions

1. Prepare the Roux: In a saucepan over medium-low heat, melt **3/4 cup** of the butter and whisk in **1 1/2 cups** of flour. Cook for 2 minutes until bubbly, then set aside.
2. Sauté Veggies: In a large stock pot, melt the remaining **3/4 cup** of butter. Add the diced onions and garlic; cook over medium heat until the onions are tender and translucent.
3. Cook Mushrooms: Add mushrooms to the pot and sauté until they have released their moisture and are browned.
4. Simmer Base: Stir in salt, Worcestershire, and the **9 cups** of beef broth. Bring to a low simmer.
5. Thicken: Whisk in the prepared roux a little at a time, stirring constantly to ensure a smooth, thick consistency.
6. Finish Sauce: Remove from heat and stir in the **4 1/2 cups** of sour cream.
7. Combine: Fold in the ribeye pieces and serve over the warm egg noodles.