Ingredients
Scale
- 1½ pounds beef sirloin or tenderloin, cut into thin strips
- 2 tablespoons olive oil, divided
- 3 tablespoons unsalted butter, divided
- 1 large yellow onion, thinly sliced
- 10 ounces cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup beef broth, low-sodium
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup sour cream, room temperature
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- 12 ounces egg noodles, cooked according to package directions
Instructions
- Season the beef strips generously with salt and pepper, then heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Sear the beef in a single layer for 2-3 minutes without moving it, then flip and cook another 1-2 minutes until browned but still pink inside, working in batches to avoid overcrowding.
- Transfer the beef to a plate and add 1 tablespoon butter and remaining olive oil to the same skillet.
- Cook the sliced onions for 4-5 minutes until softened and translucent, stirring occasionally.
- Add the mushrooms and cook for 6-7 minutes until they release their moisture and start to brown, then stir in the garlic for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Pour in the beef broth while whisking to prevent lumps, then add the Worcestershire sauce and Dijon mustard.
- Simmer the sauce for 3-4 minutes until it thickens enough to coat the back of a spoon.
- Remove the skillet from heat and stir in the sour cream and remaining butter until smooth and creamy.
- Return the beef and any accumulated juices to the skillet, stirring gently to coat everything in the sauce, and warm through for 1-2 minutes without boiling.
- Taste and adjust seasoning with additional salt and pepper, then serve immediately over cooked egg noodles with fresh parsley on top.
Notes
- Don’t skip searing the beef in batches – overcrowding steams the meat instead of browning it
- Room temperature sour cream incorporates more smoothly and won’t curdle
- If your sauce seems too thick, thin it with beef broth rather than water for better flavor
- This recipe doubles easily for a crowd but use two skillets to maintain proper cooking temperature
- Swap Greek yogurt for half the sour cream if you want a lighter version
- A splash of brandy or dry white wine added with the broth makes this taste restaurant-quality
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Russian
Nutrition
- Serving Size: 1 portion (about 1¼ cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg