This is taken from Rachael Ray's book rachael ray yum-o! the family cookbook pp. 140-142
This is garlicky enough to keep the persistent of vampires off your doorstep. One bite and you'll want to nuzzle up to this ghoul-ash any night of the week. Serve with some wilted spinach on the side.
1 pound sirloin steak
1 pound extra-large egg noodles
4 tablespoons (1/2 stick) butter
3 to 4 tablespoons chopped fresh dill
3 to 4 tablespoons chopped fresh chives, about 20 chives
2 tablespoons EVOO (extra-virgin olive oil)
Freshly ground black pepper
1/2 cup all-purpose flour (eyeball it), for dusting the steak
1/2 small onion, peeled
4 to 5 garlic cloves, peeled
2 teaspoons smoked paprika
1 (4-ounce) jar chopped pimientos, thoroughly drained
2 cups beef stock
1/2 cup sour cream
Place the steak in the freezer for about 10 minutes, remove, and slice the meat against the grain as thin as you can manage (the slices should be the size of the egg noodles).
Place a large pot of water over high heat and bring to a boil. Once it is boiling, add salt and the egg noodles and cook al dente. Drain the noodles, return to the hot pot, and toss with 2 tablespoons of the butter and half of the dill and chives; stir to combine.
When the water is close to a boil, place a large skillet over medium-high heat with the remaining 2 tablespoons of butter and the EVOO. While the skillet is heating up, season the steak slices with salt and pepper, then toss with the flour to coat evenly. Add the coated sliced steak to the skillet, spread out in an even layer. Brown the meat for 2 to 3 minutes alone, then grate the onion and garlic over the meat, sprinkle with the paprika, give the skillet a stir, and continue to cook for 2 to 3 minutes. Add the drained pimientos and the beef stock and stir to combine. Bring up to a bubble and simmer until lightly thickened, about 1 minute. Stir in the sour cream and give the meat a taste to see if it needs any more salt and pepper.
Divide the buttered herbed noodles among 4 plates, and top with ghoul-ash. Sprinkle with the remaining dill and chives.
(rachael ray yum-o! the family cookbook, by Rachael Ray, 2008, 140-142.)