Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 1 onion (thinly sliced)
  • 2 cloves garlic (minced)
  • 8 ounces mushrooms (chopped)
  • 1/4 cup whole-wheat flour
  • 1 pound sirloin steak
  • 1 1/2 cups beef broth
  • 1/2 cup sour cream
  • 1 teaspoon dijon mustard
  • salt (to taste)
  • pepper (to taste)
  • whole-wheat egg noodles (for serving)
  • parsley (fresh (optional, for garnish))

Instruction

  • In your largest skillet (with a tight-fitting lid) melt the butter over medium heat. Add the onion, garlic and mushrooms to the pan and cook for 2 to 3 minutes while stirring occasionally.
  • Meanwhile cut the steak into 1 1/2 inch chunks, season with salt and pepper, and coat them in the 1/4 cup flour.
  • Add the steak and any remaining flour to the pan. Feel free to add a little extra butter to the pan if it gets too dry. Evenly brown the meat on medium-high for 1 to 2 minutes then pour the stock into the pan.
  • Bring to a boil, while scrapping the brown bits off the bottom of the pan, then lower heat to a simmer, cover the pan, and cook for 5 to 10 minutes or until the meat is cooked all the way through and the sauce begins to thicken.
  • Remove the lid and add in 1/4 teaspoon salt, sour cream, mustard, and pepper (to taste). Simmer for another minute or two then serve warm over cooked whole-wheat egg noodles and garnish with fresh parsley if desired.