Ingredients

• ☐1 lb sirloin or ribeye, sliced into thin strips
• ☐Salt and black pepper
• ☐2 tbsp butter
• ☐1 tbsp olive oil
• ☐8 oz cremini mushrooms, sliced
• ☐1 small yellow onion, diced
• ☐3 cloves garlic, minced
• ☐2 tbsp all-purpose flour
• ☐2 cups beef broth
• ☐1 tbsp Worcestershire sauce
• ☐1 tsp Dijon mustard
• ☐3/4 cup sour cream, at room temperature
• ☐12 oz wide egg noodles
• ☐Chopped parsley, to finish

Method

1. 1.Get a big pot of salted water boiling for the noodles. Season the beef generously with salt and pepper.
2. 2.Heat the oil and 1 tbsp of butter in a large skillet over high heat. Sear the beef in batches, about 1 minute per side, until browned but still pink inside. Remove to a plate.
3. 3.Add the remaining butter and the mushrooms. Don't touch them for 3 minutes so they brown, then stir and cook 2 more minutes. Add the onion and cook until soft, then the garlic for 30 seconds.
4. 4.Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth while stirring, then add the Worcestershire and Dijon. Simmer 5 minutes until it thickens.
5. 5.Meanwhile, cook the egg noodles per the package, drain, and toss with a knob of butter.
6. 6.Turn the heat to low. Stir in the sour cream, then return the beef and any juices. Warm through 1–2 minutes — don't let it boil or the sauce will split.
7. 7.Taste, adjust the salt, and serve over the noodles with parsley on top.