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3 tablespoons olive oil
2 pounds beef chuck roast (cut into thin strips, against the grain, about 2 inch x 1/4 inch)
6 tablespoons unsalted butter (divided)
1 pound cremini mushrooms (quartered)
1 medium onion (finely diced)
2 cloves garlic (minced)
1 tablespoon thyme (chopped)
1/3 cup flour
3 cup low sodium beef stock
2 tablespoons Worcestershire sauce
1/4 cup sour cream
egg noodles (to serve)
parsley (chopped to garnish)
chives (chopped, to garnish)
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1st Keep
 jduffy
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