Ingredients:

  • 1.5 lb sirloin steak, thinly sliced against the grain
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 2 large shallots, finely minced
  • 3 cloves garlic, minced
  • 2 cups low sodium beef broth
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 3/4 cup full-fat sour cream, room temperature
  • 12 oz wide egg noodles, cooked
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the sliced beef in flour, salt, and pepper until lightly coated.
  2. Heat vegetable oil in a large heavy-bottomed skillet over high heat until shimmering. Add beef in a single layer without overcrowding the pan; sear for 30–60 seconds per side until a deep brown crust forms, then remove to a plate.
  3. Lower the heat to medium and melt the butter. Add the sliced mushrooms and cook without stirring for 3 minutes until golden-brown.
  4. Stir in the minced shallots and garlic, sautéing for 2-3 minutes until the shallots are translucent and fragrant.
  5. Pour in the beef broth, scraping the bottom of the pan with a whisk to release the brown bits (fond). Stir in the Dijon mustard and Worcestershire sauce.
  6. Simmer for 5–7 minutes until the liquid reduces slightly and thickens into a glossy glaze.
  7. Remove the skillet from the heat. Stir in the room-temperature sour cream until fully incorporated and velvety.
  8. Fold the seared beef and any accumulated juices back into the sauce. Serve over cooked wide egg noodles and garnish with chopped parsley.