Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • salt & pepper (to taste)
  • 1 pound sirloin steak (cut across the grain into strips or pieces)
  • 1 onion (diced)
  • 1 pound baby bella mushrooms (cleaned and sliced thin)
  • 2 cloves garlic (grated)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/2 cups beef broth
  • 5 sprigs fresh thyme (leaves removed)
  • 1 tablespoon dijon mustard
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Instruction

  • Heat deep skillet over medium-high heat. Add in olive oil. Sprinkle steak with salt and pepper to taste and brown 30 seconds to 1 minute stirring as you go. Remove steak from the pan and set aside.
  • Reduce heat to medium. In remaining grease, stir in onions and sprinkle with a little salt. Cook until they start to soften, about 3 minutes. Stir in mushrooms and garlic and cook another 2-3 minutes until all veggies are soft. Remove from pan.
  • Melt butter into the pan and sprinkle in flour to create a roux. Cook 1 minute. Whisk in beef broth and scrape up the brown bits on the bottom of the pan. The mixture should thicken after 1-2 minutes.
  • Whisk in thyme leaves, dijon mustard, sour cream, heavy cream and a little more salt and pepper. Reduce heat to low. Add in veggies and meat. Stir to coat in sauce, cover and cook on low for 10 minutes.
  • Serve over egg noodles.