Best Beef Stroganoff

• 1 -1 12 lb steak (any cut) or 1 -1 12 lb leftover roast beef
• 12 cup cold-pressed extra virgin olive oil
• 12 cup butter
• 7 -8 large white mushrooms (sliced)
• 2 -3 green onions (chopped)
• 1 (500 ml) container sour cream
• 13 cup dry red wine
• 1 teaspoon lemon juice
• 1 12 tablespoons flour
• 2 12 cups extra-broad egg noodles (uncooked)

1. Thinly slice steak or roast beef on an angle; (This makes the beef more tender.)
2. In a large pot boil water to prepare egg noodles; The noodles are perfect after 10 minutes.
3. Prepare your gravy: Blend sour cream, lemon juice, red wine, and 1 tablespoon of flour in a bowl, Set aside.
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.
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.
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.
7. Strain your noodles and add a little bit of butter to them to prevent sticking: Serve gravy over noodles.
8. A nice glass of dry red wine goes nicely with this dish!

leftover roast beef, coldpressed, butter, white mushrooms, green onions, sour cream, red wine, lemon juice, flour, egg noodles

Taken from www.food.com/recipe/best-beef-stroganoff-110231 (may not work)