Ingredients
Beef, sauce and noodles
- 450 g sirloin steak thinly sliced across the grain
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter 28 g
- 1/2 medium onion 75 g, finely chopped
- 225 g cremini mushrooms thickly sliced
- 1 clove garlic minced
- 1 tablespoon all-purpose flour 8 g
- 1 cup beef broth 240 ml
- 1/2 cup heavy whipping cream 120 ml
- 1/4 cup full-fat sour cream 60 g
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fine salt 3 g; reduce if broth is salty
- 1/4 teaspoon black pepper
- 225 g dry egg noodles
- 1 tablespoon fresh chives chopped, for serving
Equipment
- 1 Large skillet
- 1 Large saucepan
- 1 Food thermometer
Instructions
Sear, simmer and serve
- Bring a saucepan of water to a boil. Cook the egg noodles according to the package, then drain. Meanwhile pat sliced beef dry and keep the other ingredients measured nearby.
- Heat oil in the skillet over medium-high heat. Sear beef in 2 batches, leaving space between strips, about 1–2 minutes per side. Check a thicker piece reaches 145°F (63°C), then transfer to a clean plate and rest at least 3 minutes while making the sauce.
- Reduce heat to medium. Add butter, onion and mushrooms. Cook 7–9 minutes until liquid has largely evaporated and the mushrooms begin to brown. Stir in garlic for 30 seconds, then flour for 1 minute.
- Gradually stir in broth, scraping the pan, followed by cream. Simmer gently 2–3 minutes until lightly thickened. Mix a few spoonfuls of warm sauce into the sour cream in a bowl, then stir that mixture back into the skillet over low heat.
- Stir in Worcestershire, mustard, salt and pepper. Return beef and resting juices, warming gently 1–2 minutes without boiling hard. Taste before adding more salt. Serve over the noodles with chives.
Nutrition
Serving: 1servingCalories: 664kcalCarbohydrates: 45gProtein: 35.7gFat: 35.8gSodium: 625.4mgFiber: 2.8g
Video
Notes
Related demonstration by Natashas Kitchen. This card uses a half cup of cream rather than three quarters and specifies the noodle portion. Follow these quantities. Contains milk, wheat, egg and potentially fish from Worcestershire.
Nutrition is an ingredient-based estimate per quarter batch, including 225 g dry noodles divided among four servings. Calculated with ANSES Ciqual 2025 generic values and sour-cream, heavy-cream and Worcestershire package values; brands, broth sodium, portions and cooking losses vary.
Estimated prorated cost: steak $10, mushrooms $2, dairy and butter $2.30, noodles $1.20, broth $0.60, oil $0.30, onion and garlic $0.35, Worcestershire, mustard and garnish $0.25. Local U.S. prices vary; excludes tax and energy.
Refrigerate leftovers within 2 hours; use within 3–4 days and reheat to 165°F (74°C). Store noodles separately when practical. Do not substitute stewing beef without a different cooking method.
