Description
A comforting dish of tender beef in a creamy mushroom sauce served over egg noodles, perfect for busy weeknights.
Ingredients
Scale
- 1 pound sirloin steak, cut into 1/2 inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 8 ounces mushrooms, stemmed and sliced
- 1 tablespoon minced garlic
- 2 1/2 cups beef stock, divided
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- 1/2 cup sour cream, room temperature
- 16 ounces medium egg noodles, cooked according to package directions
- Minced parsley for garnish
Instructions
- Season the cubed steak with salt and pepper. Heat 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Sear the steak for about 2-3 minutes until browned.
- Add the remaining olive oil to the skillet, then sauté the diced onion and sliced mushrooms for about 5 minutes. Add garlic and sauté for another 30 seconds.
- Add two cups of beef stock, scraping the bottom of the pan. Reduce the liquid over medium-high heat for about 3-4 minutes.
- Whisk together the remaining beef stock and cornstarch, then add to the skillet, stirring until the sauce thickens in about 1-2 minutes.
- Turn off the heat, stir in the sour cream and the reserved steak, and serve over fluffy egg noodles. Garnish with minced parsley.
Notes
Consider pairing with fresh greens for a balanced meal. This dish can be adapted to different dietary needs.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg