Description
Tender beef strips simmered in a rich mushroom cream sauce and served over buttery egg noodles for a comforting homemade dinner.
Ingredients
1 pound top sirloin steak, thinly sliced into strips
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 medium onion, finely chopped
8 ounces brown mushrooms, thickly sliced
1 garlic clove, minced
1 tablespoon all-purpose flour
1 cup beef broth
3/4 cup heavy cream
1/4 cup sour cream
1 tablespoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
8 to 12 ounces egg noodles, cooked, for serving
1 tablespoon chopped parsley or green onion, for garnish
Instructions
1. Heat a large deep skillet over medium-high heat. Add the olive oil. Once hot, add the beef strips in a single layer and sear for about 1 minute per side, just until browned. Work in batches so the pan is not crowded. Transfer the beef to a plate and cover lightly.
2. Add the butter to the same skillet. Stir in the onion and mushrooms, then cook for 6 to 8 minutes, until softened and lightly browned.
3. Add the garlic and cook for 1 minute, stirring often. Sprinkle in the flour and stir for another minute to coat the vegetables.
4. Pour in the beef broth while scraping up the browned bits from the bottom of the pan. Stir in the heavy cream and simmer for 1 to 2 minutes, until the sauce begins to thicken.
5. Mix a few spoonfuls of the warm sauce into the sour cream, then stir the sour cream mixture back into the skillet.
6. Add the Worcestershire sauce, Dijon mustard, salt, and black pepper. Return the beef and any juices to the pan. Simmer gently just until the beef is warmed through and the sauce is creamy.
7. Serve over cooked egg noodles and garnish with parsley or green onion.
Notes
Slice the beef thinly for the most tender texture.
Do not boil the sauce after adding sour cream.
Cook the beef in batches to achieve proper browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Comfort Food
- Method: Stovetop
- Cuisine: American