Sort ingredients
vpliz
QR Code
Listen
Pdf
Prep your veggies: Small dice onion, slice mushrooms and mince garlic
Slice beef against the grain into smaller sections about ½ inch thick. Season with salt and pepper and sear on both sides in oil then remove from pan and set aside.
In the same skillet, sautee onions until soft, scraping any brown bits off the bottom of the pan.
Add in garlic and sautee until fragrant (about 1 more minute). Add in sliced mushrooms and cook until softened (add more oil if needed).
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.
Meanwhile, cook egg noodles in heavily salted water, drain then stir in butter.
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.
Poor the beef and sauce over your egg noodles and enjoy!