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The new recipes just keep coming, with this one from !

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This dish is PERFECT for those of you who have had a lovely steak dinner and have a lot of meat left over. If you don’t, that’s perfect. Just make sure you have a steak (your favorite cut), brown both sides, and proceed to the directions on this dish. I hope you enjoy making this as much as I have making it for you all.

Ingredients:

1/2 Large Yellow Onion
1 Celery Stalk (gather as many of the leaves as you can. Older Celery ideal)
1 Pint Sour Cream
1/2 Cup Cream Cheese
1 1/2 Cup Pinot Grigio
3/4 Cup Olive Oil
4 Tbsp. Butter (Salted)
Garlic Powder
Onion Powder
4 Garlic Cloves
Salt
1 Tbsp. Pepper
Steak (Approx. 1 lb.)
1/4 Tsp. Nutmeg
3 Tbsp., 1 Tsp. Tarragon
1 Tsp. Herbs de Province
1 Package Egg Noodles

1. In a large frying pan, pour 3/4 Cup Olive Oil

2. Trim both ends of your Celery Stalk. Proceed to cut down the length of the Celery, then mince.
Finely mince the Celery Leaves and the Garlic Cloves as well.

3. Take your large 1/2 Onion and thinly slice one with the grain of the onion. Next, turn the onion and, going the opposite direction, cut three times. There should be large, thin clumps of onion.

4. Place the ingredients into the pan at a medium to low heat and sauté until golden brown.

5. While frying, slice your steak into long, slender strips. If too long, cut in half. This is once again perfect for those who have a leftover steak after a BBQ. Once the ingredients in the pan have become the ideal color of golden brown, add your steak strips into the pan and mix the ingredients together.

6. Add each of the following ingredients to the pan, aiming mostly for the exposed meat:

-Lightly sprinkle Salt over entire pan
-Light sprinkle Onion Powder and Garlic Powder
-1 Tbsp. Pepper
-3 Tbsp. Tarragon
-1 Tsp. Herbs de Province
-1/4 Tsp. Nutmeg

7. Once the ingredients have been added, mix your 4 Tbsp. of Salted Butter into the pan. Move until the butter has completely melted and the steak has been uniformly coated.

8. Pour about 1/2 Cup Pinot Grigio into the pan and stir, mixing with the ingredients. Once complete, add 1/2 Cup of Cream Cheese, then pour another 1/2 Cup of Pinot Grigio, mixing until uniform.

9. Mix your 1 Pt. Sour Cream in the container before pouring into the sauce. It is vital that the Sour Cream be as fluid as possible, even if you are opening a fresh, unused pint. Add 2/3 of the container into the pan and mix until uniform, slowly integrating the other 1/3 once complete.

10. Finally, turn the burner off the pan, but leave it remaining on the stovetop. Sprinkle 1 Tsp. Tarragon into the sauce. This is Tarragon that will not be cooked in the sauce but adds a fresh herbal flavor to the mix. If the sauce is too thick, add Pinot Grigio as needed.

11. Mix the sauce with (or pour over) your egg noodles. This process is easily explained with packaged egg noodles (boil water, add salt when bubbling, cook for about 7 or 8 min and then strain thoroughly).

12. ENJOY!!!!!!