Beef Strogonoff (Squeak)

Most people who like to cook, will define themselves as either a cook or a baker.  Me?  I am a cook. What's the difference?  When you bake, you have to measure each ingredient. Baking is precise.  Cooking is not. You can always add a little of this or a little of that.  All the while tasting and adjusting.  The longer you've been cooking the easier it gets to adapt a recipe based on what you have on hand.  You know what goes with what.  I don't even have a recipe for beef strogonoff.. It's more of a method that I use whenever I have leftover beef.  I've used tri-tip, pot roast or even leftover rib-eyes.  This was always a big hit in a houseful of boys!

Ingredients:
Leftover Tri-Tip(about 2 cups), cut into 1" pieces
1 large onion, cut in half and sliced
1 package of sliced crimini or button mushrooms
1/2 package baby carrots, cut in half
1 can cream of mushroom with garlic or golden mushroom
3/4 cup chicken stock
1/2 to 3/4 cup beef stock
1 tsp pepper
1 tsp Lawry's Season Salt
2tbs paprika
2 tbs flour
1-2 tbs butter
1-2 tbs olive oil
1/2 to 3/4 cup sour cream
Egg Noodles

The method:
Add 1 tbs butter and olive oil to large saute pan.  Add onion slices and cook for approximately 5 minutes. Add mushrooms and cook over medium high until mushrooms are golden.  Add beef and carrots; cook for 5 minutes. Add paprika, season salt and pepper.  Cook for 1-2 more minutes.  Add remaining butter and oil once melted sprinkle flour over beef mixture and cook for another minute or two.  Add both chicken and beef stock and cook until thickened.  Add the can of soup.  If too thick, add more stock.  Cover and simmer until carrots are tender, about 15 minutes.  In the meantime, prepare egg noodles according to package directions.  Drain when al dente or firm to the bite.  Add a ladleful of pasta water to strogonoff if too thick. Season to taste with salt & pepper.  Add the sour cream, stir to combine.  Add the egg noodles and stir to combine.