Description
A classic and comforting dish featuring tender strips of beef in a rich, creamy mushroom and sour cream sauce, typically served over egg noodles.
Ingredients
- 1.5 pounds beef sirloin or tenderloin cut into thin strips
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion chopped
- 8 ounces sliced mushrooms
- 2 cloves garlic minced
- 0.5 cup beef broth
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 cup sour cream
- 2 tablespoons fresh parsley chopped
- Salt and black pepper to taste
- Cooked egg noodles for serving
Instructions
- Season beef strips with salt and pepper.
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. Brown the beef in batches if necessary to avoid overcrowding. Remove beef and set aside.
- Add onion to the skillet and cook until softened about 5-7 minutes. Add mushrooms and cook until they release their liquid and brown about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Pour in beef broth scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in Dijon mustard and Worcestershire sauce. Return the beef to the skillet. Reduce heat to low cover and simmer for 10-15 minutes to allow flavors to meld and beef to become tender.
- Remove from heat and stir in sour cream and fresh parsley until combined. Do not boil after adding sour cream as it may curdle.
- Taste and adjust seasonings as needed.
- Serve immediately over hot egg noodles.
Notes
- Do not boil after adding sour cream as it may curdle.
- For a richer flavor, you can use a combination of beef broth and heavy cream.
- If you don’t have beef sirloin or tenderloin, other tender cuts of beef can be used, but cooking times may vary.
- Ensure the beef is cut into thin strips for quick and even cooking.