Ingredients:

  • 1.5 lbs top sirloin steak, sliced across the grain into 1/2-inch strips
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 1 lb cremini mushrooms, sliced thick
  • 2 large shallots, finely minced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup high-quality beef stock
  • 1/2 cup full-fat sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, minced

Instructions:

  1. Pat the beef strips bone-dry with paper towels. Season aggressively with salt and pepper.
  2. Heat a large skillet over high heat with neutral oil. Sear the beef in batches for 2 minutes until a dark crust forms. Remove beef from pan and set aside.
  3. In the same skillet, melt butter. Add sliced mushrooms and sauté until browned and moisture has evaporated. Stir in minced shallots and garlic, cooking for 1-2 minutes until softened.
  4. Sprinkle flour over the mushrooms and stir for 1 minute. Gradually whisk in the beef stock and Worcestershire sauce, scraping the bottom of the pan to release the fond. Simmer until thickened.
  5. In a small bowl, whisk sour cream and Dijon mustard. Reduce heat to low and stir the mixture into the sauce. Return beef and any accumulated juices to the pan.
  6. Boil egg noodles according to package directions. Serve the beef and gravy over the noodles, garnished with fresh parsley and chives.