Ingredients
Scale
- 1½ pounds thinly sliced petite shoulder steak, or similar
- 12 ounces egg noodles
- 12 ounces cremini mushrooms
- 2 tablespoons unsalted butter
- 3 minced garlic cloves
- 1 chopped onion
- 2 cups low-sodium beef broth
- 3 tablespoons all-purpose flour
- 1 tablespoon worcestershire sauce
- ⅔ cup sour cream
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- Chopped fresh parsley, to serve
Instructions
- Cook the egg noodles as per the instructions on the package and drain.
- Meanwhile, melt a tablespoon of butter in a large skillet and brown the steak in there.
- Work in batches so as not to overcrowd the pan.
- Keep the steak warm in a covered dish.
- Melt the rest of the butter in the same fat and add the mushrooms and onions.
- Cook for about 5 minutes.
- Turn the heat down, add the garlic and cook for 1 minute.
- Sprinkle in the flour and cook, stirring all the time, for 2 minutes.
- Next, add the beef broth, mustard and worcestershire sauce, and simmer for 10 minutes.
- Take the pan off the heat and stir in the sour cream.
- Season to taste with salt and black pepper and add the cooked noodles and meat.
- Warm everything back up over a low heat for a couple of minutes, then serve garnished with parsley if liked.
- Cook Time: 40 minutes