Description
A classic comfort food that combines tender beef, earthy mushrooms, and creamy sauce, all tossed with wide egg noodles.
Ingredients
Scale
- 1 lb sirloin beef, sliced thin against the grain
- 2 cups wide egg noodles
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 2 cups beef broth
- 1 cup sour cream
- Fresh dill, for garnish
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Cook the egg noodles according to package instructions and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add sliced beef and sear until browned, about 2-3 minutes. Remove from the skillet and set aside.
- Add more oil if necessary and sauté the onions, garlic, and mushrooms until soft, about 5-7 minutes.
- Stir in Dijon mustard and beef broth, scraping up any browned bits. Bring to a simmer and reduce slightly, about 5 minutes.
- Lower the heat and stir in sour cream until well combined. Add the cooked beef back to the skillet and heat through. Season with salt and pepper to taste.
- Toss the sauce with cooked egg noodles until well coated.
- Garnish with fresh dill before serving.
Notes
Serve with steamed vegetables or a salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 60mg