# Components:
→ Meats
01 - 1 lb beef sirloin or tenderloin, sliced into thin strips
→ Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 oz cremini or white mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 cup sour cream, room temperature
10 - 2 tsp Dijon mustard
→ Seasonings
11 - 1/2 tsp salt, adjust to taste
12 - 1/2 tsp ground black pepper, adjust to taste
13 - 2 tbsp fresh parsley, chopped for garnish
→ Pasta
14 - 12 oz egg noodles, cooked according to package directions
# Directions:
01 - Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Add beef in batches and sear until browned on all sides, about 2 to 3 minutes per batch. Remove and set aside.
02 - Add remaining butter to the skillet. Sauté onion until translucent, approximately 3 minutes. Stir in garlic and cook for 1 minute. Add mushrooms and cook until golden and liquids evaporate, about 5 minutes.
03 - Pour in beef broth, scraping up browned bits from the pan. Stir in Worcestershire sauce and bring to a simmer.
04 - Reduce heat to low. Return beef along with any collected juices to the skillet. Stir in Dijon mustard and sour cream until creamy and well incorporated. Avoid boiling.
05 - Simmer gently for 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
06 - Ladle the creamy beef and mushroom mixture over hot egg noodles. Garnish with chopped parsley and serve immediately.
