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4 Tbsp extra-virgin olive oil, divided

2 Tbsp unsalted butter, divided

8 oz crimini mushrooms, halved, quartered if large (about 2 c)

Kosher salt

1 lb skirt steak, cut into 4" sections

Freshly ground black pepper

2 shallots, finely chopped

4 garlic cloves, finely chopped

1 Tbsp double-concentrated tomato paste

2 Tbsp all-purpose flour

¼ c dry white wine

2 c (or more) low-sodium beef broth

1 tsp (or more) fish sauce

¼ c sour cream

Buttered cooked egg noodles and sliced scallions (for serving)

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1. Heat 2 Tbsp oil and 1 Tbsp. butter in a large skillet over medium-high until butter is melted. Cook mushrooms, tossing occasionally, until browned and tender, about 5 minutes. Season with salt, then transfer to a plate.

2. Combine 1 Tbsp oil and remaining 1 Tbsp butter in same skillet. Season steak generously with salt and pepper. Cook until well browned, 3–4 minutes per side for medium-rare, depending on thickness. Transfer to another plate; wipe out skillet.

3. Reduce heat to medium and pour remaining 1 Tbsp oil into pan. Cook shallots, stirring often, until softened, about 2 minutes. Add garlic; cook, stirring, until softened, about 1 minute. Add tomato paste and cook, stirring constantly, until slightly darkened in color, about 2 minutes. 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.

4. Slice steak against the grain. Place sour cream in a small heatproof bowl and gradually whisk in 1 c 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.

Tags: beef, bonappetit, dinner, egg-noodle, main, mushroom, pasta, russian, stew