# Ingredients:
→ Meats
01 - 1 lb beef sirloin or tenderloin, thinly sliced
→ 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, or to taste
12 - 1/2 tsp black pepper, or to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
→ Pasta
14 - 12 oz egg noodles, cooked according to package directions
# Directions:
01 - In a large skillet over medium-high heat, melt 1 tbsp butter with olive oil. Add beef strips in batches and sear until browned on all sides, about 2 to 3 minutes per batch. Remove beef and set aside.
02 - To the same skillet, add remaining butter. Cook the chopped onion until translucent, approximately 3 minutes. Stir in minced garlic and cook for 1 minute. Add sliced mushrooms and sauté until golden and moisture evaporates, about 5 minutes.
03 - Pour in beef broth to deglaze the pan, scraping up browned bits. Stir in Worcestershire sauce and bring mixture to a simmer.
04 - Reduce heat to low, return seared beef and any accumulated juices to the skillet. Stir in Dijon mustard and sour cream until fully incorporated, creating a creamy sauce. Avoid boiling.
05 - Simmer gently for 2 to 3 minutes to heat through. Season with salt and black pepper to taste.
06 - Plate hot egg noodles and ladle the creamy beef and mushroom mixture over the top. Garnish with chopped fresh parsley.
