Ingredients:

  • 1 lb top sirloin, thinly sliced against the grain
  • 8 oz cremini mushrooms, sliced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 cup full-fat sour cream, room temperature
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 12 oz wide egg noodles
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Cook the wide egg noodles in a large pot of salted boiling water according to package directions. Drain and set aside.
  2. Pat beef strips dry with paper towels. Heat a large heavy-bottomed skillet over high heat with 1 tablespoon of oil. Sear beef in a single layer for 2 minutes per side until mahogany-colored. Remove beef from pan and set aside.
  3. Lower heat to medium and melt butter in the same skillet. Add mushrooms and onions, cooking without stirring initially to allow browning. Sauté until onions are translucent.
  4. Add minced garlic and all-purpose flour to the vegetables. Stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the beef broth, Dijon mustard, and Worcestershire sauce. Simmer until the sauce begins to thicken and coats the back of a spoon.
  6. Reduce heat to low. Stir in the room-temperature sour cream and return the seared beef and any accumulated juices to the pan. Toss to coat.
  7. Serve the beef and sauce immediately over the cooked egg noodles, garnished with fresh parsley.