EASY BEEF STROGANOFF

EASY BEEF STROGANOFF 1 pound egg noodles 6 tablespoons unsalted butter divided 2 pounds ribeye steak 1/2 teaspoon Kosher salt 1/2 teaspoon ground black pepper 8 ounces crimini mushrooms sliced 1 yellow onion thinly sliced 1/4 cup flour 3 cups beef stock *see note 1 tablespoon Worcestershire sauce 1/4 cup sour cream Cook the pasta to one minute shy of the directions on the box. Add 2 tablespoons of butter to your cast iron skillet on high heat. Salt and pepper the ribeye steaks and add them to the pan. Sear on high heat for 3 minutes on each side. Lower heat to medium and cook and additional two minutes on each side (flip after lowering the temperature) Remove the steak from the pan and let it rest. Add another two tablespoons of butter to the cast iron skillet. Add the mushrooms and onions, and brown for 4-5 minutes before stirring. Cook another 2-3 minutes to get a good deep browned color. Add the last part of the butter and the flour whisking well, cooking the flour for 30 seconds. Add the beef stock and Worcestershire sauce to the pan and whisk until smooth. Cook for 5 minutes until the sauce thickens, then add in the sour cream and pasta. While the sauce is thickening slice the steak into 1/4 inch thick slices against the grain. Coat the pasta well then add in the sliced steak just before serving