← Nouns Cooking · American

Ingredients

• 600 g sirloin or rump steak, trimmed and cut into thin strips
• 1 tsp Salt, divided
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 3 tbsp Butter
• 350 g chestnut (cremini) mushrooms, sliced
• 1 Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tbsp Plain (all-purpose) flour
• 500 ml Beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• ½ tsp Dried thyme
• 150 ml Sour cream, at room temperature
• 300 g wide egg noodles
• 1 tbsp Parsley, chopped

Method

1. Pat the beef dry and season with half the salt and the pepper. Heat 1 tbsp oil in a large frying pan over high heat and sear the beef in two batches for 1–2 min, just until browned outside. Move to a plate.
2. Lower the heat to medium-high, add the remaining oil and 2 tbsp butter, then the mushrooms. Cook for 6–8 min without stirring too often, until golden. Add the onion and the rest of the salt and cook for 4 min more.
3. Stir in the garlic for 30 seconds, then the flour for 1 minute. Gradually stir in the stock, Worcestershire, mustard and thyme and simmer for 5 min, until thick and glossy.
4. Meanwhile, cook the noodles in salted boiling water, drain and toss with the remaining butter.
5. Turn the sauce down to low and stir in the sour cream until smooth; don’t let it boil or it may split. Return the beef and its juices and warm through for 1–2 min.
6. Spoon over the noodles, scatter with parsley and serve.

Tips

• Slice the steak thinly across the grain; popping it in the freezer for 20 min first makes that much easier.
• Minced beef makes a quick budget version: brown it well in place of the steak.

Sources

Written in our own words after cross-checking these recipes:

The Modern Proper Bon Appétit Jo Cooks