2 tablespoons olive oil, to cook mushrooms
2 tablespoons butter, to cook mushrooms
5 cups sliced white button mushrooms
3 tablespoons olive oil, to cook rib eye steaks
2 tablespoons garlic, minced
2 slices of rib eye steaks, cut into strips
1/2 teaspoon freshly ground black peppercorns
2 packages Beef Stroganoff sauce mix
2 cups sour cream
2 packages extra wide noodles, boil for 8 minutes
4 tablespoons Italian flat-leaf parsley, finely chopped, for garnish
6 tablespoons Parmegiano Reggiano, shaved, for garnish
Heat the olive oil and butter in a pan and cook the mushrooms. Set Aside. Add the olive oil and brown the garlic. Add the strips of beef and cook until the strips are no longer pink. Generously sprinkle with freshly ground black pepper.
Add the cooked mushrooms, sauce mix, and sour cream. Add the cooked wide noodles and mix well.
*Serve in a warm plate: Add some shaved Parmegiano Reggiano, and sprinkle finely chopped flat-leaf parsley on top.