Ingredients
8 oz. crimini mushrooms, halved, quartered if large (about 2 cups)
1 lb. skirt steak
2 shallots, finely chopped
4 garlic cloves, finely chopped
1 Tbsp. double-concentrated tomato paste
2 Tbsp. all-purpose flour
¼ cup dry white wine
2 cups (or more) low-sodium beef broth
1 tsp. (or more) fish sauce
¼ cup sour cream
Buttered cooked egg noodles and sliced scallions (for serving)
Instructions
Step 1
Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes.
Step 2
Cook steak until well browned.
Step 3
Cook shallots then add garlic, tomato paste and cook for a minute or 2. Add flour and cook, stirring often to coat shallots and garlic, until toasty smelling, about 3 minutes. Add wine; cook, scraping up browned bits, until evaporated, about 1 minute. Add broth, fish sauce, and any liquid from mushrooms (leave mushrooms behind). Bring to a boil over high heat, then reduce heat; simmer, stirring occasionally, until sauce coats a spoon, 12–15 minutes.
Step 4
Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 cup sauce. Stir back into sauce in skillet. Taste and season with more salt or fish sauce if needed. Stir in mushrooms. Serve sauce over noodles, topped with steak and scallions.