Ingredients
The following ingredients have 4 Servings
- 1 pound beef sirloin or tenderloin steak
- salt and pepper
- 1 large white onion finely diced
- 1 cup sliced white mushrooms
- 3 cloves garlic minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 3-4 cups egg noodles
- 1/4 cup sour cream
- 1/ 4 cup cream cheese softened
- salt and pepper to taste
Instruction
- Thinly slice the beef across the grain into small bite-size strips. Season the beef with a little salt and pepper. Heat two tablespoons of cooking oil in a very large skillet, then add in half of the beef strips. Let brown, then flip and brown the other sides. Remove and plate, then quickly brown the other steak pieces, then place on the plate and set aside.
- Add another tablespoon of cooking oil if needed and add in the onions and cook, stirring, until the onion is soft and translucent.
- Stir in the mushrooms, cook and stir until the mushrooms are tender, about 10 more minutes.
- Add in the garlic, fry for two more minutes.
- Stir in the beef broth, deglazing the bottom of the pan by scraping the browned bits off with a wooden spoon and then add in the Worcestershire sauce.
- Add in the egg noodles and stir to submerge completely in the mixture.
- Bring to a boil, stirring constantly, then reduce heat to medium-low. Cover and simmer until the noodles are cooked, around 20 minutes. If needed, add more beef broth to cook the noodles completely if your liquid evaporates faster than the recipe. Let simmer until you have the amount of gravy you like - we like a lot!
- Once the noodles are almost completely cooked, stir in the plated steak and continue to cook until cooked through completely. sour cream, and cream cheese until combined into the mixture completely. Serve garnished with fresh parsley.
