Stroganoff

Ingredients

Amount	Ingredient	Notes
16 oz	Fresh mushrooms	Sliced
2	Onions	Diced
2 tbsp	Minced garlic
1 cup	Butter	Divided (3/4 cup for roux, 1/4 cup for sauté)
3/4 cup	Flour	For the roux
9 cups	Beef broth	(Tripled liquid)
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 butter. Whisk in **3/4 cup** of flour (1:1 ratio). Cook for 2-3 minutes until bubbly and smelling slightly nutty. Set aside.
2. Sauté Veggies: In a large stock pot, melt the remaining **1/4 cup** of butter. Add the diced onions and garlic; cook until tender.
3. Cook Mushrooms: Add mushrooms and sauté until 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 roux a little at a time. Note: You may not need all of it; stop once the broth reaches a slightly thinner consistency than you want (it will thicken more when the sour cream is added).
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.