Ingredients:

  • 1.5 lbs top sirloin, thinly sliced against the grain
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp grapeseed oil
  • 1 lb cremini mushrooms, thickly sliced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 cup full-fat sour cream, room temperature
  • 2 tbsp all-purpose flour
  • 12 oz wide egg noodles
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the sliced beef dry with paper towels to ensure a proper sear. Season thoroughly with salt and black pepper.
  2. Heat a large heavy-bottomed skillet over high heat with the oil until wisps of smoke appear. Sear beef in two batches for 1–2 minutes per side until a deep mahogany crust forms. Remove and set aside while still slightly pink in the center.
  3. Reduce heat to medium-high and melt the butter in the same skillet. Add mushrooms and sauté undisturbed for 5-7 minutes until they shatter their moisture and turn golden. Add onions and garlic, sautéing until translucent.
  4. Sprinkle flour over the mushroom mixture and cook for 1-2 minutes to toast the starch. Gradually pour in beef broth and Worcestershire sauce, scraping the bottom of the pan to incorporate the fond.
  5. In a small bowl, whisk the Dijon mustard into the sour cream. Temper the mixture by adding 1/4 cup of the hot broth into the cream before stirring the entire mixture into the skillet on low heat.
  6. Return the seared beef and any juices to the pan. Simmer for 2-3 minutes until the sauce is glossy and coats the back of a spoon.
  7. Serve immediately over cooked wide egg noodles and garnish with fresh parsley.