1 lb lean beef (filet or sirloin)
1 medium onion
1 clove garlic
8 oz cremini or baby bella mushrooms
2 tbsp flour
¼ cup wine (red or white is fine)
½ cup heavy cream
1 ½ cups beef stock
1 tbsp Worcestershire
1 tbsp Dijon
½ cup sour cream
8 oz egg noodles
2 tbsp Butter
1 Tsbp parsley
Olive oil, as needed
Salt to taste
pepper to taste
1. Prep your veggies: Small dice onion, slice mushrooms and mince garlic, 1 medium onion, 1 clove garlic, 8 oz cremini or baby bella mushrooms
2. Slice beef against the grain into smaller sections about 1/2 inch thick. Season with salt and pepper and sear on both sides in oil then remove from pan and set aside. 1 lb lean beef (filet or sirloin) Olive oil, as needed
3. In the same skillet, sautee onions until soft, scraping any brown bits off the bottom of the pan. 1 medium onion
4. Add in garlic and sautee until fragrant (about 1 more minute). Add in sliced mushrooms and cook until softened (add more oil if needed). 1 clove garlic, 8 oz cremini or baby bella mushrooms, Olive oil, as needed
5. Sprinkle flour over the veggies then deglaze the pan with wine. Add in beef stock simmer until sauce has slightly thickened. Add in heavy cream, Worcestershire and Dijon and continue on a low simmer. 2 tbsp flour, ¼ cup wine (red or white is fine), 1 ½ cups beef stock, ½ cup heavy cream, 1 tbsp Worcestershire, 1 tbsp Dijon
6. Meanwhile, cook egg noodles in heavily salted water, drain then stir in butter. 8 oz egg noodles, 2 tbsp Butter
7. Once your sauce has reduced, shut off the heat, then stir in sour cream and the all the beef slices and adjust the seasoning if needed. ½ cup sour cream, Salt to taste pepper to taste
8. Poor the beef and sauce over your egg noodles, garnish with fresh minced parsley and enjoy! 1 Tsbp parsley
1 lb lean beef (filet or sirloin)
1 medium onion
1 clove garlic
8 oz cremini or baby bella mushrooms
2 tbsp flour
¼ cup wine (red or white is fine)
½ cup heavy cream
1 ½ cups beef stock
1 tbsp Worcestershire
1 tbsp Dijon
½ cup sour cream
8 oz egg noodles
2 tbsp Butter
1 Tsbp parsley
Olive oil, as needed
Salt to taste
pepper to taste
1. Prep your veggies: Small dice onion, slice mushrooms and mince garlic, 1 medium onion, 1 clove garlic, 8 oz cremini or baby bella mushrooms
2. Slice beef against the grain into smaller sections about 1/2 inch thick. Season with salt and pepper and sear on both sides in oil then remove from pan and set aside. 1 lb lean beef (filet or sirloin) Olive oil, as needed
3. In the same skillet, sautee onions until soft, scraping any brown bits off the bottom of the pan. 1 medium onion
4. Add in garlic and sautee until fragrant (about 1 more minute). Add in sliced mushrooms and cook until softened (add more oil if needed). 1 clove garlic, 8 oz cremini or baby bella mushrooms, Olive oil, as needed
5. Sprinkle flour over the veggies then deglaze the pan with wine. Add in beef stock simmer until sauce has slightly thickened. Add in heavy cream, Worcestershire and Dijon and continue on a low simmer. 2 tbsp flour, ¼ cup wine (red or white is fine), 1 ½ cups beef stock, ½ cup heavy cream, 1 tbsp Worcestershire, 1 tbsp Dijon
6. Meanwhile, cook egg noodles in heavily salted water, drain then stir in butter. 8 oz egg noodles, 2 tbsp Butter
7. Once your sauce has reduced, shut off the heat, then stir in sour cream and the all the beef slices and adjust the seasoning if needed. ½ cup sour cream, Salt to taste pepper to taste
8. Poor the beef and sauce over your egg noodles, garnish with fresh minced parsley and enjoy! 1 Tsbp parsley