# Required Ingredients:
→ Meats
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 9 oz cremini or white mushrooms, sliced
04 - 2 cloves garlic, minced
→ Pantry
05 - 2 tablespoons olive oil
06 - 1 tablespoon unsalted butter
07 - 2 tablespoons all-purpose flour
08 - 14 oz dried egg noodles
09 - 3 cups beef broth, low-sodium preferred
10 - 1 tablespoon Worcestershire sauce
11 - 1 teaspoon Dijon mustard
12 - Salt and black pepper, to taste
→ Dairy
13 - ¾ cup sour cream
→ Garnish
14 - 2 tablespoons fresh parsley, chopped (optional)
# Preparation Steps:
01 - Heat olive oil and butter in a large pot over medium-high heat. Add beef in batches and sear until browned but not fully cooked. Remove and set aside.
02 - Reduce heat to medium. Sauté onions until translucent, about 3 minutes. Add mushrooms and cook until softened, approximately 5 minutes. Stir in garlic and cook for 1 minute more.
03 - Sprinkle flour over the vegetables and stir to coat evenly.
04 - Gradually pour in beef broth while stirring, scraping up browned bits from the pot.
05 - Add Worcestershire sauce, Dijon mustard, and egg noodles. Stir to combine and bring to a boil.
06 - Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until noodles are tender.
07 - Return beef and any juices to the pot. Simmer uncovered for 2–3 minutes until beef is just cooked through.
08 - Remove from heat. Stir in sour cream until fully combined. Season with salt and black pepper to taste.
09 - Optionally garnish with chopped fresh parsley before serving.
