Prep Time
15 minutes
Cook Time
15 minutes
Serves
4-6
Ingredients
- 1.2 lb beef tenderloin / boneless rib eye (sliced thin)
- 2 tbsp vegetable oil , divided
- 1 large onion (or 2 small onions), sliced
- 10 oz Baby Bella or Shitake mushrooms, sliced (not too thin)
- 3 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 2/3 cup sour cream or cream cheese
- Salt and pepper
- Parsley or Chives for garnish
- 1 bag wide egg noodles
Directions
- Start by cutting your steak into about 1/3″ strips we want to keep it bite sizzed
- Sprinkle steak with a pinch of salt and pepper.
- Heat 1 tbsp oil in a large Dutch Oven over high heat. Scatter half the beef in the skillet, QUICKLY spread it with tongs. Leave untouched for 30 seconds until browned. Turn beef quickly (as best you can!). Leave untouched for 30 seconds to brown. Immediately remove onto a plate. Don’t worry about pink bits and that it will be raw inside.
- Add remaining 1 tbsp oil and repeat with remaining beef.
- Turn heat down to medium high. Add butter, melt. Then add onions, cook for 1 minute, then add mushrooms.
- Cook mushrooms until golden. Scrape bottom of fry pan to get all the golden bits off (this is flavor!).
- Add flour, cook, stirring, for 1 minute.
- Add half the broth while stirring. Once incorporated, add remaining broth.
- Stir, then add sour cream or cream cheese and mustard. Stir until incorporated (don’t worry if it looks split, sour cream will “melt” as it heats).
- Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 – 5 minutes), adjust salt and pepper to taste.
- Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
- Serve over pasta or egg noodles, sprinkled with chives or parsley if desired.