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Ingredients:
1 tablespoon olive oil
1 pound beef sirloin, thinly sliced
Salt and black pepper to taste
1 medium onion, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
1 tablespoon all-purpose flour
1 cup beef broth
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
8 ounces egg noodles
2 tablespoons chopped fresh parsley (optional)
Directions:
Heat olive oil in a large skillet over medium-high heat. Add the beef sirloin, season with salt and pepper, and cook until browned, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
In the same skillet, add the onion and mushrooms. Cook until the onion is translucent and the mushrooms are tender about 5 minutes.
Stir in the garlic and cook for another 1 minute until fragrant. Sprinkle the flour over the mixture and cook for 1-2 minutes, stirring constantly.
Gradually add the beef broth, stirring continuously, until the mixture thickens slightly.
Reduce heat to low and stir in the sour cream, Worcestershire sauce, and Dijon mustard. Mix well.
Return the beef to the skillet and simmer for 5 minutes, or until the beef is heated through and the sauce is creamy.
While the beef is simmering, cook the egg noodles according to package instructions. Drain and add to the skillet, tossing to coat with the sauce.
Garnish with chopped parsley if desired before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 650 kcal | Servings: 4 servings
