Ingredients:

  • 1.5 lbs Sirloin Tips, sliced into thin strips
  • 1 lb Cremini Mushrooms, thickly sliced
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 6 cups low-sodium Beef Bone Broth
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Dijon Mustard
  • 1 tsp Smoked Paprika
  • 8 oz dried Wide Egg Noodles
  • 0.75 cup full-fat Sour Cream, room temperature
  • 2 tbsp All-Purpose Flour
  • 2 tbsp unsalted Butter
  • 1 tbsp Vegetable Oil
  • 0.5 tsp Salt
  • 0.5 tsp coarse Black Pepper
  • 2 tbsp fresh Parsley, chopped

Instructions:

  1. Heat the vegetable oil in your pot over medium high heat. Add the 1.5 lbs sirloin strips in a single layer and cook for 2 minutes until deeply browned and sizzling. Remove and set aside.
  2. Add the 2 tbsp butter to the same pot. Toss in the 1 lb sliced mushrooms and cook for 5 minutes until they release their water and turn golden.
  3. Stir in the diced onion. Cook for 3 minutes until translucent and soft. Add the 4 cloves minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle the 2 tbsp flour over the vegetables. Stir constantly for 1 minute until the flour smell disappears and a paste forms.
  5. Pour in 1 cup of the 6 cups beef bone broth. Use a wooden spoon to scrape all the brown bits (fond) off the bottom.
  6. Add the remaining broth, 2 tbsp Worcestershire, 1 tbsp Dijon, 1 tsp smoked paprika, salt, and pepper. Bring to a boil.
  7. Drop in the 8 oz egg noodles. Reduce heat to medium and simmer for 7 minutes until the noodles are tender but still have a bite.
  8. While noodles cook, whisk the 0.75 cup sour cream in a small bowl. Whisk in a ladle of the hot broth until smooth.
  9. Stir the tempered cream and the seared beef back into the pot. Heat for 1 minute until the soup is silky and hot. Do not boil.
  10. Turn off the heat. Stir in the 2 tbsp fresh parsley and serve immediately while the noodles are perfectly plump.