One pot beef stroganoff pasta with seared steak

Salt and pepper the steak generously and let it sit at room temperature.

Wash eight ounces of cremini mushrooms whole so they absorb less water, dry them quickly, then chop into bite-sized pieces.

Sear the steak in smoking hot vegetable oil, about two minutes per side for skirt steak and rarer than the finished target, then rest it under foil.

Melt a tablespoon or two of butter in the same pot until foamy, add the mushrooms and season them with a little salt to draw out moisture, which must evaporate before browning starts.

Lower the heat, add half a large chopped onion and cook two to three minutes until the onions soften and the mushrooms brown.

Add two tablespoons of paprika and a heaping tablespoon of thyme leaves and cook over medium about 30 seconds until toasted and fragrant.

Deglaze with one cup of dry white wine and two cups of chicken stock, bring to a rolling simmer and cook eight ounces of small shaped pasta in the liquid.

Optionally stream half a cup of the simmering liquid into a cup of sour cream to temper it; otherwise add the sour cream off the heat.

When about 90 percent of the liquid is absorbed, finish with a few dashes of Worcestershire sauce and the tempered sour cream over very low heat until creamy.

Add chopped parsley and season with kosher salt and pepper.

Cut the skirt steak with the grain into two to three inch segments, then slice thin across the grain, lay it on the pasta, cover and rest five to ten minutes until heated through.