Eastern European Beef & Mushroom Noodles

Method

1. 1

   Prep the beef

   Cut the beef sirloin steak into thin strips, thinly slice the button mushroom and onion, and measure the canola oil, beef broth, sour cream, egg noodle, and dijon mustard.
2. 2

   Sear the beef

   Heat the canola oil in a large skillet over high heat. Add the beef sirloin steak in a single layer, turn once, and season with 1/2 tsp salt and a few grinds of black pepper.

   6 min

   Tip: Sear in batches if needed; a crowded pan steams instead of browning.

3. 3

   Cook the mushrooms

   Add the button mushroom and onion to the skillet over medium heat. Stir often, scraping up browned bits from the base of the pan.

   9 min
4. 4

   Simmer the sauce

   Pour the beef broth into the skillet, stir in the dijon mustard, and simmer over medium-low heat, stirring occasionally.

   10 min
5. 5

   Boil the noodles

   Cook the egg noodle in a large pot of salted water at a boil over high heat, stirring occasionally; drain in a colander.

   9 min
6. 6

   Stir and taste

   Stir the sour cream into the skillet over low heat. Taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper; serve over the egg noodle.

   2 min

   Tip: Stir gently over low heat to help prevent curdling.