Generously season 2 pieces of skirt steak (any kind of steak will work) with kosher salt and freshly ground pepper. Set aside to rest at room temperature for a few minutes while preparing the mushrooms.
Rinse 8 ounces of cremini mushrooms and pat dry with paper towels before chopping into pieces.
Heat 2 tablespoons of vegetable oil in a stainless steel pan to become smoking hot. Place the two pieces of skirt steak in and sear for 2 minutes on each side. You want your beef to be a little underdone, as it will cook more later in the recipe. Put the steak on a plate and cover with aluminum foil while preparing the pasta.
Into the pot goes 1-2 tablespoons of butter. Once melted, dump the mushrooms in and season with a pinch of kosher salt. Once the mushrooms develop some crispy brownness to the outside, lower the heat a bit and add ½ large chopped onion.
Saute these together for 2-3 minutes until the onions are softened and the mushrooms are nicely browned. Add in 2 tablespoons of paprika along with 1 tablespoon of freshly picked thyme leaves.
Saute these together over medium heat for about 30 seconds until the paprika is toasted and the thyme leaves are fragrant.
Deglaze the pan with 1 cup of dry white wine and 2 cups of chicken stock and bring to a rolling simmer and add in 8 ounces of small shaped pasta.
Once the liquid has returned to a simmer, grab ½ cup of the liquid and slowly stream it into a cup of sour cream while constantly stirring. This will prevent the sour cream from breaking when added to hot pasta.
By the time the pasta is done, 90% of the liquid should be absorbed. Add a few dashes of Worcestershire sauce as well as the tempered sour cream mixture. Mix together over very low heat until the sauce is nice and creamy and everything is evenly incorporated.
Finish with finely chopped parsley, a pinch of kosher salt and freshly ground pepper.
At this point, it is time to add the steak back in. Slice into 2-3 inch pieces going against the grain and then slice into thin slices across the grain.
Place on top of the pasta, cover and let rest for 5-10 minutes until the beef is cooked through and ready to serve.
