Ingredients:

  • 1.5 lb sirloin steak, sliced into thin strips against the grain
  • 10 oz cremini mushrooms, sliced thick
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil
  • 2 tbsp all-purpose flour
  • 2 cups beef stock
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 0.75 cup full-fat sour cream, room temperature
  • 0.5 tsp smoked paprika
  • 12 oz wide egg noodles
  • Fresh parsley, chopped for garnish
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Season the beef strips generously with salt and pepper. Heat 1 tbsp oil in a large heavy-bottom skillet over high heat until you see a faint wisp of smoke. Add beef in a single layer, working in batches to avoid overcrowding. Sear for 1 minute per side until browned but still slightly pink inside, then remove to a plate.
  2. Reduce the heat to medium and melt 2 tbsp of unsalted butter in the same pan. Toss in the 10 oz sliced mushrooms and cook for 5 to 7 minutes until they are golden and have released their liquid. Add the diced onion and cook for another 3 minutes until translucent, then add minced garlic and cook for 1 minute until the fragrance fills the room.
  3. Sprinkle 2 tbsp all purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Slowly whisk in the 2 cups of beef stock, scraping the bottom of the pan to release the fond (those delicious brown bits). Add 1 tbsp of Dijon mustard and 1 tbsp of Worcestershire sauce. Simmer for 3 to 5 minutes until the liquid thickens into a glossy gravy.
  5. While the sauce simmers, cook the 12 oz egg noodles in a large pot of salted water according to the package directions. Drain them, but do not rinse, as the starch helps the sauce cling to the pasta.
  6. Take the 0.75 cup of room temperature sour cream and put it in a small bowl. Ladle a spoonful of the hot sauce into the cream and whisk it together. This tempering step prevents the sour cream from curdling when it hits the main pan.
  7. Turn the heat to the lowest setting. Stir the tempered sour cream back into the skillet. Add the seared beef and any juices from the plate back into the sauce.
  8. Warm through for 1 to 2 minutes, but do not let the sauce come to a boil. Taste and add more salt or cracked pepper if needed.
  9. Toss the cooked egg noodles directly into the pan or serve the beef mixture over the top. Sprinkle with a handful of fresh chopped parsley for a pop of color and freshness.