17 Oct
Ingredients
8 ounces Pennsylvania Dutch® Hearty Egg Noodles Extra Wide
1/2 cup vegetable oil
1 pound beef (sirloin, skirt steak or tenderloin tips) cut in thin strips
salt and pepper, to taste
1 medium yellow onion, sliced thin
1/2 pound mushrooms, sliced
2 tablespoons flour
3 cups beef stock
3 tablespoons Dijon mustard
1 cup sour cream
2 tablespoons green onions, if desired
Directions
1Cook the noodles according to package directions; drain and set aside.
2Heat oil in large skillet. Season beef with salt and pepper, add to hot skillet; stir constantly until meat is browned. Add onions and mushrooms; cook until beef is cooked through and onions are tender.
3Stir in flour; cook 1 minute. Slowly stir in beef broth and mustard; bring to a simmer. Add sour cream and stir until evenly mixed.
4Remove from heat and toss with noodles. Garnish with diced green onions, if desired.
3 Reviews
REBECCA WEB
September 8, 2020
I thought this was a little runny. I am going to try it again and drain the oil and also let it simmer longer to let the beef stock evaporate a bit. The flavor was great though!
Melissa
January 4, 2017
Great recipe! Quick and easy
Josh
February 18, 2023
Awesome! I used 14oz can of broth instead of 3 cups. Used 1 whole stick of butter instead of vegetable oil. Used 4 servings of egg noodles.