Ingredients:

  • 5 lbs Beef Sirloin or Flank Steak, cut into 1/4-inch strips
  • 2 Tbsp All-Purpose Flour
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 Tbsp Olive Oil
  • 2 Tbsp Unsalted Butter, divided
  • 1 medium Yellow Onion, finely diced
  • 8 oz Cremini Mushrooms, thinly sliced
  • 3 cloves Garlic, minced
  • 1/4 cup Dry Red Wine (Optional, substitute with broth/vinegar)
  • 1 cup Low Sodium Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dijon Mustard
  • 12 oz Wide Egg Noodles
  • 3/4 cup Full Fat Sour Cream, room temperature
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. In a shallow bowl, toss the beef strips with flour, salt, and pepper until lightly coated.
  2. Heat oil and 1 Tbsp of butter in a large, oven-safe skillet over medium-high heat. Sear half the beef in a single layer until nicely browned (about 2 minutes per side). Remove beef to a clean plate. Repeat with remaining beef.
  3. Reduce heat to medium. Add the remaining 1 Tbsp of butter. Add onions and mushrooms. Sauté until the mushrooms have released their liquid and started to brown (about 6-8 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Pour in the red wine (if using). Scrape up any browned bits stuck to the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  5. Whisk in the beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.
  6. Add the egg noodles directly into the simmering sauce mixture along with enough water to just cover them completely. Stir well. Cover the pan, reduce heat to low, and simmer for 8-10 minutes, stirring occasionally, until the noodles are tender and most of the liquid is absorbed.
  7. Remove the skillet from the heat and let it rest for 2 minutes. In a separate small bowl, mix a ladleful of the hot sauce into the room-temperature sour cream to temper it.
  8. Gently stir the tempered sour cream mixture back into the skillet. Fold the seared beef strips (and any accumulated juices) back into the sauce. Taste and adjust seasoning. Garnish generously with fresh parsley and serve immediately.