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1
Slice the steak against the grain, as about 1/2 inch slices, place in bowl to the side.
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2
Heat two large dutch ovens on the stove top over medium high heat till the pan is very hot, add 2 tsp of olive oil to each pan, it should slide easily around the heated pan, throw in both onions and garlic.
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3
(split evenly between both pans.)
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4
Toss with wooden spoon, making sure they don't stick to bad to the bottom.
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5
Cook for about 3 minutes till onions are translucent.
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6
Add the sliced beef to the pans, dividing evenly.
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7
Sprinkle with salt, pepper, and paprika.
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8
Stir quickly to combine beef and onion mixture.
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9
Then leave to sear for 3 minutes.
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10
Stir beef again, and add wine (Again evenly divided between pans).
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11
Allow the wine to cook the beef for 2 minutes, then add the broth to both pans.
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12
Turn heat to high allowing the mixture to boil, add the remaining herbs, sour cream, and cream cheese.
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13
(It's important to remember cut the measurements in half and add to each pan.)
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14
turn down to medium, letting simmer for 5 minutes.
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15
Add mushrooms, stir, and place lids on pans.
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16
Reduce heat to low, and leave for 2 hours.
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17
After an hour and a half take small saucepan, heat over medium heat, add butter and melt, allow butter to cook over medium heat till the it stops bubbling.
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18
Add the flour to butter, and whisk together for 2 minutes, allow to cook till it is smooth, or smells nutty.
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19
Remove lids from pans, and add the butter/flour mix (rue) to each of the pans evenly.
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20
Mix together well, and allow it to cook with covers off for remaining time.
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21
allow to sit for 15 minutes after two hours are up with heat turned off, will thicken as it stands.
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22
Boil pot of water, and cook pasta as directed.
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23
Drain, and place a cup of pasta on plate, then cover in a cup of beef/sauce mixture.
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24
ENJOY!
