Steak and Mushrooms over Egg Noodles

Ingredients

• 1 ½ - 2 lbs steak – preferably ribeye, cut into pieces
• 2 tablespoons high temp oil for searing
• 16-24 ounces Cremini or Baby Bella mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic microplaned
• ½ - 1 cup light to medium bodied red wine
• 1 ½ - 2 ½ cup beef stock
• 1 tablespoon tomato paste
• 1 tablespoon Stephanie's Worcestershire Sauce (if you don't have Steph's than 2 tsp reg and 1 fish sauce *optional)
• 6-8 sprigs fresh thyme
• ½ cup rough chopped fresh flat Parsley
• 2 ½ tablespoons cornstarch
• Favorite extra large egg noodles (I get Amish ones from the market)
• Maldon sea salt to finish

Instructions

1. 1
   Heat vegetable oil in Dutch oven over medium heat.
2. 2
   Salt and pepper the steak and set aside.
3. 3
   Put water on to boil for your noodles.
4. 4
   Sauté the mushrooms and onions, and garlic until the mushrooms are golden brown and move them to a plate or bowl.
5. 5
   Sear the steak on both sides and remove it from the pan and to the mushrooms. You will likely need to do this in batches so that the meat isn’t crowded.
6. 6
   Put your pasta in the water and cook to the package directions.
7. 7
   Add the tomato paste to the pan and stir it around then add the wine stirring it around scrapping up the cooked on bits.
8. 8
   Add 1 cup of the stock and the Worcestershire. When it comes to a low boil whisk in a slurry of the corn starch and some of the remaining stock. Continue to stir while it thickens. If it doesn’t thicken enough, you can add a bit more slurry. If it is too thick, then with extra stock.
9. 9
   When it is the right consistency add the meat and veggies. Serve over the egg noodles.