INGREDIENTS
12 oz egg noodles cooked
1 pound top sirloin cut into thin strips
Season steak with salt and pepper
2 tablespoons olive oil
2 tablespoons butter
¾ pounds mushrooms sliced thick
1/3 cup onion chopped
2 teaspoon minced garlic
2 tablespoons flour
1 ½ cups beef broth
1 tablespoon Dijon mustard
½ tablespoon Worcestershire sauce
½ cup sour cream
INSTRUCTIONS
Cook the pasta per package directions, drain and keep warm
In a large skillet heat the olive oil over medium/high heat. Once the oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
Now add the butter to the skillet and saute the onions, mushrooms, and garlic until tender.
Sprinkle the flour over the pan and cook for one-minute stirring constantly.
Gradually add the beef broth.
Stir in the mustard, Worcestershire sauce, and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.