# What You'll Need:
→ Beef
01 - 1.1 lbs beef sirloin or rump steak, thinly sliced
02 - 1/2 tsp salt
03 - 1/2 tsp black pepper
→ Vegetables
04 - 1 medium onion, finely chopped
05 - 9 oz white or cremini mushrooms, sliced
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp olive oil
09 - 2 tbsp all-purpose flour
10 - 1 cup beef broth
11 - 1 tbsp Worcestershire sauce
12 - 1 tsp Dijon mustard
13 - 1 cup sour cream
→ To Serve
14 - 9 oz egg noodles, cooked as per package instructions
15 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Season the sliced beef with salt and black pepper.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the beef in batches and sear until browned but still pink inside, about 2 minutes per side. Transfer to a plate and set aside.
03 - Add remaining olive oil and butter to the skillet. Sauté onion for 2 minutes until softened, then add mushrooms and cook until golden, approximately 5 minutes. Stir in garlic and cook for 1 minute.
04 - Sprinkle flour over vegetables and stir continuously for 1 minute to eliminate raw flour taste.
05 - Gradually pour in beef broth while stirring constantly to prevent lumps. Add Worcestershire sauce and Dijon mustard. Simmer for 3 to 4 minutes until sauce thickens slightly.
06 - Reduce heat to low. Stir in sour cream until smooth and warmed through without boiling. Return beef and any accumulated juices to the pan. Heat gently for 2 to 3 minutes until beef is cooked through.
07 - Taste the sauce and adjust seasoning with salt and pepper if necessary.
08 - Serve immediately over prepared egg noodles, garnished with chopped parsley if desired.
