Preparation:

1. Slice the steak into strips and chunks that will fit on a fork in big bites. This is a chunky dish! :)
2. Crush and mince the garlic.
3. Slice the onion into long, thin strips (with the grain of the onion).
4. Quarter the crimini mushrooms.
5. Slice the portabella mushroom cap into long strips; discard the stem.
6. Re-hydrate any dried morells or porcini. Save the juices. (Usually, if they came dried, soak them for 30 minutes in warm water).
7. Boil a pot of water for the egg noodles.
8. Cook the egg noodles until al'dente, drain, drizzle with some olive oil (in a bowl) to keep them from sticking and set aside.

Cooking:

1. In a hot skillet, add 2 Tbsp butter and 1 Tbsp Olive Oil. Don't let it burn. When the butter is mostly melted, toss in the meat and brown it quickly. Remember not to overcook it; you want it tender! Add salt and pepper to taste (a good amount of pepper) near the end. Remove the meat into a bowl.



2. You should still have some butter and oil in the pan. Add the onions and start frying them. Add salt and pepper to taste. Add a few more drops of oil if you need it. Start to brown the onions just a tad; not very brown at all. Just enough so they take on some color. (About 8 - 10 minutes). Don't burn them! Keep stirring.



3. Add the garlic and mushrooms, and continue cooking until the mushrooms start giving up their juices. Add salt and pepper to taste. (About 4-5 minutes).



4. Add the cooked steak to the pan. Add the Beef Broth, any mushroom juices, and about a cup of Red Wine. Add salt and pepper to taste. Bring to a boil and simmer, reducing the fluid by to about a quarter or a fifth of what it was. (It should get rich this way).



5. Add the sour cream and 2 more Tbsp of butter. Fold it into the mixture to thicken it. Stir constantly so the butter doesn't break. Add the egg noodles and stir in. Serve once everything is incorporated.

This recipe serves 4.