Melt butter in a non-stick pan over medium-high heat.
In a medium bowl, mix together flour, salt and pepper. Add steak strips and coat thoroughly.
Place steak strips into pan, reserving extra flour mixture for later. Brown steak for 3 minutes, stirring regularly for even cooking. Remove steak and set aside.
Add onions, garlic and mushrooms to pan, stirring regularly to cook for 4 minutes.
Mix in broth, tomato paste, red wine, Worchestershire sauce, paprika, sour cream and ½ of the parsley, stirring well to combine. Cook for 3 minutes until bubbling.
Sprinkle remaining flour mixture in sauce, whisking constantly to blend. Cook for 2 minutes to thicken.
Add beef back into pan and stir to coat, cooking for 3 minutes until mixture is combined.
Remove from heat and serve over buttered egg noodles. Finish with dollop of sour cream and sprinkle with remaining parsley.
For Buttered Egg Noodles
This sounds way fancier than it is. Literally cook the egg noodles per the directions on the packaging. For this dish, I would suggest you make the bag whole bag ( ___ ounces of noodles). After the noodles are cooked and drained, return them to the pot and add 4 tablespoons of butter and 1/4 cup of cream or half-and-half. Mix together on low heat until butter is melted and noodles are fully coated.
And violà, fancy buttered egg noodles! Top them with our recipe for Beef Stroganoff and you’ll be serving up a hit – we promise.