Ingredients:

  • 1.5 lbs sirloin or ribeye steak, sliced into 1/2-inch strips
  • 2 tbsp high-smoke point oil (grapeseed or avocado oil)
  • 1 lb cremini mushrooms, sliced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 tbsp unsalted butter
  • 1.5 cups high-quality beef stock
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1/2 cup full-fat sour cream, room temperature
  • 2 tbsp all-purpose flour
  • 1/4 cup dry white wine or Sherry
  • 12 oz wide egg noodles
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef strips bone-dry with paper towels and season generously with salt and pepper. Heat oil in a large cast-iron skillet over high heat until shimmering. Sear the beef in two batches for 60 seconds per side to develop a mahogany crust. Remove beef to a plate while the center is still rare.
  2. In the same skillet, melt the butter over medium-high heat. Add sliced mushrooms and cook undisturbed for 3 minutes. Add the diced onions and sauté until translucent.
  3. Stir in the minced garlic and all-purpose flour. Cook for 1 minute, stirring constantly, to toast the flour and remove the raw taste.
  4. Deglaze the pan with white wine or a splash of stock, scraping up the browned bits (fond). Slowly whisk in the remaining beef stock, Worcestershire sauce, and Dijon mustard. Simmer for 5 minutes until the sauce thickens into a glossy gravy.
  5. Reduce heat to low. In a small bowl, whisk a ladle of the hot sauce into the room-temperature sour cream to temper it. Stir the tempered mixture back into the skillet.
  6. Add the seared beef and any accumulated juices back into the sauce. Toss with the cooked egg noodles and garnish with fresh parsley until every strand is coated in velvety sauce. Serve immediately.