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1
Thinly slice steak or roast beef on an angle; (This makes the beef more tender.)
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2
In a large pot boil water to prepare egg noodles; The noodles are perfect after 10 minutes.
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3
Prepare your gravy: Blend sour cream, lemon juice, red wine, and 1 tablespoon of flour in a bowl, Set aside.
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4
In a large fry pan, put almost half of the olive oil and half of the butter and melt over medium-high, When it starts bubbling slightly, place beef strips in one layer in the pan, DO NOT OVERLAP, (The beef will not cook properly) Flip the strips after about 4 minutes (when the edges have browned), Remove strips when completely cooked, set aside and cover: You may have to repeat this step once or twice, Make sure you save about 1 tablespoon each of olive oil and butter.
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5
After your beef strips are cooked, put the rest of your olive oil and butter in the pan: Put in your mushrooms and green onions and cover for about 4-5 minutes until the mushrooms have released moisture and have softened.
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6
Remove lid, reduce heat to medium-low, then pour your gravy mixture into the oil, butter, mushrooms and onions stirring constantly: Make sure your pan has cooled off a bit before you do this, The gravy will thicken as it simmers (usually after 3-5 minutes): Add the beef strips to the gravy.
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7
Strain your noodles and add a little bit of butter to them to prevent sticking: Serve gravy over noodles.
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8
A nice glass of dry red wine goes nicely with this dish!
