Ingredients:

• 1 1/2 lbs beef sirloin steak

• 1 cup sliced Cremini mushrooms

• 1/2 cup chopped shallot 

• 2 chopped garlic cloves

• 1 cup beef broth

• 2 tablespoons butter

• 1 teaspoon dijon mustard

• 1 1/2 cup sour cream

• 1/4 cup flour

• 1 bag of egg noodles

 

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1. Boil the pasta: Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite.
    

2. Cut beef across grain into about 1 1/2x1/2-inch strips.
    

3. Cook mushrooms, onions and garlic in butter in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
    

4. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and mustard. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
    

5. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.