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1½ lbs top sirloin or ribeye, sliced thin against the grain

Salt & black pepper

2 tbsp neutral oil

2 tbsp butter

1 lb cremini mushrooms, sliced

1 medium onion, finely chopped

2 cloves garlic, minced

1 tbsp tomato paste

½ cup dry white wine or 2 tbsp cognac (chef upgrade)

2 cups beef broth (low sodium)

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tbsp flour (or 2 tsp cornstarch slurry)

¾ cup full-fat sour cream (room temp)

1 tbsp butter (for gloss)

2 tbsp fresh dill or parsley

Squeeze of lemon juice (very important — don’t skip)

12 oz egg noodles, cooked and buttered

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1. Sear the beef (fast, hot, do NOT crowd)

   Pat beef dry, season well. Heat oil in a large skillet until just smoking. Sear beef in batches — 30–60 seconds per side max. Remove immediately (it should be rare inside).

2. Build deep mushroom flavor

   In same pan, add butter + mushrooms. Cook until deep golden brown (no stirring at first — let them sear). Add onions → cook until soft and lightly caramelized. Add garlic → 30 seconds.

3. Create the sauce base

   Stir in tomato paste → cook 1–2 minutes (removes raw taste). Deglaze with wine or cognac → scrape up all browned bits. Reduce slightly.

4. Build body

   Add beef broth, Dijon, Worcestershire. Simmer 5–8 minutes to concentrate flavor. Stir in flour (or slurry) → simmer until lightly thickened.

5. Finish (critical step)

   Turn heat LOW. Temper sour cream: mix a few spoonfuls of hot sauce into it first. Stir sour cream into pan gently.

6. Bring it home

   Return beef (and juices) to pan. Simmer gently 1–2 minutes — just to warm through. Stir in butter, herbs, and a small squeeze of lemon juice. Taste and adjust: Needs brightness? → more lemon...Needs depth? → pinch salt or splash Worcestershire.

7. Serve

Spoon over buttered egg noodles, and finish with extra herbs.