Ingredients:

  • 1.5 lbs beef sirloin, sliced into 1/2-inch strips
  • 1 lb cremini mushrooms, thick sliced
  • 2 tbsp neutral oil
  • 4 tbsp unsalted butter, divided
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tbsp all-purpose flour
  • 0.5 cup full-fat sour cream, room temperature
  • 1 tsp fresh thyme leaves
  • 12 oz wide egg noodles
  • 0.25 cup fresh parsley, chopped
  • Salt and freshly cracked black pepper to taste

Instructions:

  1. Pat beef strips dry with paper towels and season generously with salt and pepper. Slice against the grain for maximum tenderness.
  2. Heat oil in a large heavy-bottomed skillet over medium-high heat. Sear beef strips in batches until a mahogany crust forms, then remove and set aside.
  3. In the same skillet, melt 2 tablespoons of butter. Add diced onions and sliced mushrooms, sautéing until browned and moisture has evaporated.
  4. Stir in minced garlic and cook for 1 minute until fragrant.
  5. Sprinkle flour over the vegetables and whisk for 2 minutes to cook out the raw flour taste.
  6. Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard. Simmer until the sauce thickens into a glossy gravy.
  7. While sauce simmers, cook egg noodles in boiling salted water according to package directions. Drain and toss with remaining 2 tablespoons of butter.
  8. Remove the skillet from heat. Gently fold in the room-temperature sour cream and fresh thyme until smooth.
  9. Reintroduce the beef and any accumulated juices to the sauce. Serve immediately over the buttered noodles, garnished with fresh parsley.