# Components:
→ Meats
01 - 1 lb beef sirloin or tenderloin, thinly sliced
→ Vegetables
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1 medium onion, finely chopped
05 - 3 cloves garlic, minced
06 - 10 oz cremini or white mushrooms, sliced
→ Sauces & Dairy
07 - 1 cup beef broth
08 - 1 tbsp Worcestershire sauce
09 - 1 cup sour cream, at room temperature
10 - 2 tsp Dijon mustard
→ Seasonings
11 - 1/2 tsp salt, to taste
12 - 1/2 tsp black pepper, to taste
13 - 2 tbsp fresh parsley, chopped (for garnish)
→ Pasta
14 - 12 oz egg noodles, cooked according to package instructions
# Directions:
01 - Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add beef in batches and sear until browned on all sides, about 2 to 3 minutes per batch. Remove and set aside.
02 - In the same skillet, melt remaining butter. Sauté onion until translucent, roughly 3 minutes. Add garlic and cook for 1 minute. Stir in mushrooms and cook until golden and their liquid evaporates, about 5 minutes.
03 - Pour in beef broth, scraping up browned bits from the skillet. Stir in Worcestershire sauce and bring to a simmer.
04 - Lower heat to low and return beef with its juices to the skillet. Stir in Dijon mustard and sour cream until sauce is creamy and well combined. Avoid boiling.
05 - Simmer gently for 2 to 3 minutes until heated through. Season with salt and black pepper to taste.
06 - Plate hot egg noodles and spoon the beef and mushroom sauce over them. Garnish with chopped parsley.
