Description
A classic comfort food with tender beef and mushrooms in a rich, creamy sauce.
Ingredients
- 1½ pounds chuck beef, cut into bite-sized strips
- 3 tablespoons butter, divided
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 pound fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ cup sour cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
- 12 ounces egg noodles, cooked according to package directions
Instructions
- Season beef with salt and pepper. Brown in batches with 1 tablespoon butter, then set aside.
- Sauté onions in 1 tablespoon butter until soft. Add garlic and cook 30 seconds.
- Add remaining butter and mushrooms, cooking until browned.
- Sprinkle flour over vegetables and cook 1 minute. Whisk in broth.
- Add Dijon and Worcestershire sauce. Simmer 2-3 minutes until thickened.
- Return beef to pan and simmer 5 minutes.
- Remove from heat. Temper sour cream with hot sauce, then stir into pan.
- Garnish with parsley and serve over noodles.
Notes
For best results, bring sour cream to room temperature before adding to the sauce to prevent curdling. Cut beef against the grain for maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes