Ingredients
Scale
- 1 pound beef sirloin, sliced thin
- 8 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 cup full-fat sour cream
- 2 cups low-sodium beef broth
- 8 ounces wide egg noodles
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
Instructions
- Cook the egg noodles according to package instructions until al dente; drain and set aside.
- In a large skillet over medium-high heat, heat olive oil or butter. Add the sliced beef and cook until browned (about 3-4 minutes). Remove from skillet and set aside.
- In the same skillet, add onions and mushrooms. Sauté until onions are translucent and mushrooms release their juices (5-7 minutes).
- Stir in garlic and cook for an additional 30 seconds. Sprinkle flour over the vegetables, stirring to coat.
- Gradually add beef broth while stirring continuously. Bring to a gentle simmer for about 5 minutes until slightly thickened.
- Reduce heat to low; stir in sour cream until fully combined. Return cooked beef to skillet and mix well, allowing everything to meld on low heat for another 3-4 minutes.
- Serve hot over egg noodles, garnished with fresh parsley if desired.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- Experiment with different types of mushrooms for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 580
- Sugar: 6g
- Sodium: 830mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg