A delicious way to use all that leftover steak.  My family LOVES this recipe and looks forward to steaks on the 2nd day!

Ingredients

• 1-2 lbs leftover steak (simply seasoned, no BBQ or Teriyaki) and slice into strips 1/2″x 2″ long.
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 T butter
• 4 green onions, sliced. Whites and greens separated.
• 4 T flour
• 1 (10.5 oz) can condensed beef broth
• 1 tsp prepared yellow mustard
• 1 T Worcestershire
• 1 (6 oz) can sliced mushrooms, drained
• 1 cup frozen peas
• 1/3 cup sour cream
• 1/3 cup white wine
• egg noodles
• salt and pepper to taste

Directions

• In a bowl, add steak strips, wine and Worcestershire.  Stir to coat and let marinate at room temperature while preparing dish.
• In a large skillet over medium heat, melt the butter and add the onions (the white part) and cook slowly for 3 to 5 minutes.
• Stir the flour into the butter and onions, creating a golden roux.
• Remove from heat and add beef broth, stirring continually.  When combined simmer on low while adding mustard.
• Add mushrooms and frozen peas, simmer until heated.  Add steak, wine and Worcestershire marinade.  Simmer until heated thoroughly.
• Add sour cream then add salt and pepper to taste.  Serve over egg noodles, sprinkled with remaining green onions.