Servings: 4-5

Ingredients:

1 pound top sirloin steak, thinly sliced into strips

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium onion, diced

8 ounces brown mushrooms, sliced

3 garlic cloves, minced

1 tablespoon all-purpose flour

1 cup beef broth

1/2 cup heavy whipping cream

1/2 cup sour cream

1 teaspoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon pepper

10 ounces egg noodles

In a large stock pot on medium high heat, add oil. Once oil is shimmering, add steak. Sear for 2 minutes on each side. Remove meat and set aside. Add butter and onion to pot. Cook for 4 minutes. Add garlic. Cook for another 2 minutes. Add mushrooms and salt. Cook until most of the liquid from the mushrooms has evaporated. Add flour. Cook for 2 minutes. Add the rest of the seasonings, beef broth, whipping cream, mustard and Worcester sauce. Simmer on medium low heat for 15 minutes. Meanwhile cook pasta and drain. Temper the sour cream by adding a few tablespoons of the hot liquid and stirring, before adding it to the pot. Add beef. Cook on low for 5 minutes. Serve over pasta.

Variations:

Use hamburger instead of steak

Serve over rice

Add 1/2 cup of red wine while simmering