Stroganoff

Ingredients

Amount	Ingredient	Notes
16 oz	Fresh mushrooms	Sliced
2	Onions	Diced
2 tbsp	Minced garlic
3/4 cup	Butter	Divided (1/2 cup for roux, 1/4 cup for sauté)
1/2 cup	Flour	For the roux
6 cups	Beef broth
2 tsp	Salt	Adjust to taste
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 small saucepan over medium-low heat, melt **1/2 cup** of butter. Whisk in **1/2 cup** of flour (1:1 ratio). Cook for 2 minutes until bubbly, then set aside.
2. Sauté Veggies: In a large pot, melt the remaining **1/4 cup** of butter. Add the diced onions and garlic; cook until tender.
3. Cook Mushrooms: Add mushrooms to the pot and sauté until browned.
4. Simmer Base: Stir in salt, Worcestershire, and the **6 cups** of beef broth. Bring to a low simmer.
5. Thicken: Whisk in the prepared roux a little at a time, stirring constantly until the gravy thickens.
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.