Ingredients
- 12 oz wide egg noodles
- 1 lb beef sirloin, thinly sliced across the grain
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil, divided
- 2 tbsp unsalted butter
- 12 oz cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 3 cup sour cream
- 2 tbsp fresh parsley, chopped
Instructions
Cook egg noodles in salted water until al dente. Drain.
Pat beef dry and season with salt and pepper.
Heat 1 tablespoon oil in a large skillet over high heat.
Sear beef quickly in batches, approximately 1 minute per side, and transfer to a plate.
Reduce heat to medium-high.
Add remaining oil, butter and mushrooms.
Cook 6-8 minutes until mushrooms are well browned.
Add onion and cook another 4-5 minutes.
Add garlic and cook 30 seconds.
Sprinkle flour over the mixture and stir for 1 minute.
Gradually stir in beef broth.
Add Worcestershire and Dijon.
Simmer approximately 5 minutes until lightly thickened.
Reduce heat to low.
Temper sour cream with a few spoonfuls of warm sauce.
Stir sour cream into the skillet.
Return beef and accumulated juices.
Warm gently without aggressively boiling the sour cream sauce.
Taste and adjust seasoning.
Serve over egg noodles and finish with parsley.
Nutrition per serving
580
Calories
34g
Protein
48g
Carbs
28g
Fat
