1 Steak (You don’t want a lot of fat marbling in the meat, cheap is fine since you aren’t eating it like a usual steak)
2-4 cloves garlic
2 ish qts heavy cream
A lot of sour cream
A little bit of butter
Worcestershire sauce to taste
A cereal bowl of flour
Assorted spices (rosemary, thyme, savory, ground black pepper)
Extra Virgen Olive Oil
Mix equal parts of your spices in a bowl. Put flour in another bowl and then have a plate ready for your floured meat. Take a strip and place it in the spice bowl and then use your fingers to rub in the spices. Too much spice can make gritty meat so don’t layer it on too thick. Put the spiced meat in the flour bowl and thoroughly cover the meat in flour. Put your finished floured meat on the plate to get ready for frying. Once you have a substantial amount of floured meat ready, put some EVO in your pan and place burner on medium-high.
Place floured strips of meat in hot oil in pan, flipping until both sides are browned. If you do a few slices at a time you can flip them faster and keep your meat more tender. Too many pieces and your steak will be very cooked through. I like my steaks medium rare, so I try to flip the pieces pretty fast. Continue to add oil as needed as you fry the meat strips. Let the pan cool a little and wipe it down when the meat is all finished.
When onions are nice and golden, add meat back to pan and we start the sauce process. YUM! I think the sauce is the best part. While you make the sauce, go ahead and throw on water to boil for the noodles.
SAUCE! Pour some milk into your sauce pan with your
onions and meat, keep the burner on medium-low. Add a LOT of sour cream. A medium sized container is a good start. Add a little less than 2 qts heavy whipping cream. Stir very frequently to get everything to blend smoothly together. Maybe add a tablespoon or so of butter if you feel so inclined. Continue to stir, bring the burner up to medium. Add dashes of worcestershire sauce to taste, I’m guessing I put at least 1/8th cup in my sauce, hard to tell since I don’t ever measure. Stir, stir, stir, graudally bringing up the heat. Trick is you want the sauce to warm through thoroughly and thicken, but you don’t want the dairy products to break down. Medium high is as hot as I’ll bring the sauce and I’ll usually bring the heat back down fairly quickly once the sauce bubbles to avoid breaking up the sauce. TIPS: Less milk, more cream, especially if you use 1%milk or less, the fat is the key to this rich sauce. Too much milk and it’ll take forever to thicken. Use plenty of sour cream. Stir in the worcestershire thoroughly and taste after each addition so you don’t put in too much. Use pepper to season if you want.