Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp vegetable oil
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp all-purpose flour
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream, room temperature
  • 12 oz wide egg noodles
  • 2 tbsp unsalted butter
  • fresh parsley, chopped

Instructions:

  1. Heat vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add beef strips in a single layer and sear for 1-2 minutes per side until mahogany-colored. Remove beef to a plate immediately.
  2. In the same pan, add sliced cremini mushrooms and diced yellow onion. Sauté for 5-7 minutes until onions are translucent and mushrooms are golden brown. Stir in minced garlic and cook for 30 seconds.
  3. Sprinkle all-purpose flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer for 3-5 minutes until the sauce thickens.
  4. Turn heat to low. Temper the sour cream by stirring a spoonful of hot gravy into it, then stir the tempered sour cream back into the skillet until smooth.
  5. Cook egg noodles according to package directions. Drain and toss with unsalted butter. Serve the beef and sauce over the noodles and garnish with fresh parsley.