# What You Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1 tbsp all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Vegetables
05 - 1 medium onion, finely chopped
06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
→ Sauce
08 - 2 tbsp unsalted butter
09 - 1 tbsp olive oil
10 - 1 tbsp tomato paste
11 - 1 tsp Dijon mustard
12 - 1 cup beef broth
13 - 1/2 cup sour cream
14 - 1 tbsp Worcestershire sauce
→ To Serve
15 - 10.5 oz egg noodles, cooked according to package instructions
16 - 2 tbsp fresh parsley, chopped (optional)
# Steps:
01 - Combine beef strips with flour, salt, and black pepper in a bowl until fully coated.
02 - Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat. Cook beef in batches, searing for 1-2 minutes until browned but not fully cooked. Remove and set aside.
03 - Add remaining butter to the skillet. Cook onion for 2 minutes, then add mushrooms and sauté until golden and softened, about 5 minutes. Stir in garlic and cook for 30 seconds.
04 - Incorporate tomato paste and Dijon mustard, cooking for 1 minute. Pour in beef broth and Worcestershire sauce while scraping browned bits from the pan.
05 - Reduce heat to medium-low. Return beef along with juices to skillet and simmer gently for 5-6 minutes until beef is cooked through.
06 - Remove skillet from heat and blend in sour cream until smooth. Adjust seasoning as needed.
07 - Plate beef mixture over egg noodles and garnish with chopped parsley if desired.
