Pan Seared Steak and Mushroom Stroganoff, Parsley-Buttered Pappardelle Noodles, Roasted Asparagus (for 1)

Jay’s Pan Seared Steak and Mushroom Stroganoff starts by sauteing button and portobello mushrooms, shallots, carrots, onions, and garlic, then simmering with Cabernet wine, Worcestershire sauce, Dijon mustard, thyme, parsley, organic chicken broth, and finishing with light cream.  After the sauce slow-cooks for hours, we hand-slice steaks and sear (caramelizing) in a hot skillet, then combine with this delightful mushroom sauce, and serve over Parsely-Buttered Pappardelle Noodles (wide egg noodles). Garnished with asparagus spears. #MidWinterGourmet