Ingredients:

  • 1.5 lbs Sirloin steak or Ribeye, thinly sliced against the grain
  • 2 tbsp Vegetable oil
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 2 tbsp Unsalted butter
  • 8 oz Cremini mushrooms, sliced
  • 1 medium Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 2 tbsp All-purpose flour
  • 2 cups Beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • ½ cup Heavy cream
  • ½ cup Sour cream, room temperature
  • 12 oz Wide egg noodles or Pappardelle pasta
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the beef completely dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a large stainless steel or cast-iron skillet over medium-high heat until it begins to shimmer.
  3. Working in batches to avoid overcrowding, sear the beef for 1–2 minutes per side until a mahogany crust forms. Remove beef to a plate and set aside.
  4. Lower heat to medium and melt the unsalted butter in the same skillet.
  5. Add diced onions and sliced mushrooms, sautéing until the onions are translucent and the mushrooms are golden brown.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Sprinkle in the all-purpose flour and whisk for 1 minute to cook out the raw taste.
  8. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to incorporate the brown bits (fond).
  9. Stir in the Dijon mustard and simmer for 3–5 minutes until the sauce has thickened.
  10. Lower the heat to low; stir in the heavy cream and room-temperature sour cream until the sauce is glossy and smooth.
  11. Return the seared beef and any accumulated juices to the pan, tossing gently to coat.
  12. Serve the beef mixture over cooked wide egg noodles or pappardelle pasta and garnish with fresh chopped parsley.