Ingredients
- 4 tablespoons all purpose flour divided
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 2 tablespoons olive oil
- 1 lb top sirloin or filet mignon thinly sliced
- 1 medium yellow onion halved and thinly sliced
- 3 garlic cloves. chopped
- 2 8-ounce packages sliced mushrooms
- 1 cup beef broth plus extra to deglaze pan
- 2 teaspoons Worcestershire sauce
- 2 teaspoons dijon mustard
- 1/4 cup sour cream
- salt and pepper to taste
- 2 cups cooked egg noodles
Instructions
- In a medium bowl mix together 2 tablespoons flour, 1/4 teaspoon of salt, and ground pepper. Toss the beef in the flour.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add meat and cook until browned on both sides, about 2-3 minutes each. Remove meat from pan and set aside.
- Deglaze the pan with a tablespoon or so of beef broth then heat 1 tablespoon of olive oil and add onions and garlic. Cook until softened, 5-7 minutes. Set onions and garlic aside.
- Deglaze pan again with a little beef broth then add mushrooms, cook until softened, 5-7 minutes. Season with salt and pepper.
- In a small bowl whisk together beef broth, Worcestershire sauce, and 2 tablespoons flour.
- Add beef broth in with the mushrooms and cook until it is slightly reduced, about 5 - 7 minutes.
- Stir in cooked beef, onions, garlic, and dijon mustard. Cook until warmed through, 2-3 minutes.
- Remove from heat and stir in sour cream. Taste for salt and pepper.
- Serve over hot pasta.
Nutrition
Serving: 1g | Calories: 372kcal | Carbohydrates: 28g | Protein: 30g | Fat: 13g | Fiber: 3g | Sugar: 9g