Ingredients
Scale
- 1 1/2 pounds beef sirloin, cut into 1/2-inch strips
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
- 1/4 cup chopped fresh parsley, for garnish
- 12 ounces egg noodles, cooked according to package directions
Instructions
- Season beef strips with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add beef in batches and sear until browned on all sides, about 2-3 minutes per batch. Remove beef from skillet and set aside.
- Add onion to the skillet and cook until softened, about 5 minutes.
- Add mushrooms and cook until tender and browned, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Return beef to the skillet. Reduce heat to low and stir in sour cream. Cook gently for 2-3 minutes until heated through. Do not boil.
- Serve immediately over cooked egg noodles, garnished with fresh parsley.
Notes
- For a thicker sauce, you can mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water and stir it into the simmering broth mixture before adding the sour cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the sour cream from curdling.
- You can substitute other cuts of beef like tenderloin or chuck roast for the sirloin.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Russian
- Diet: None
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 5g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg