2 Tbsp Olive oil
1 ½ Lbs of beef (I used previously frozen top sirloins) cut into smaller strips
2 Tbsp Garlic Butter
1 Yellow Onion, sliced
3 Cups of whole mushrooms (can be sliced as well but I prefer biting into them)
2 Tbsp of Tomato Paste
¼ Cup of All Purpose flour
2 Cups of Beef Broth
½ Cup of Sour cream (the best ingredient)
1 Tbsp of Dijon Mustard
A splash of Lemon Juice
Lots of Salt and Pepper to taste
A package of egg noodles (cooked)
(I added 1 cup of leftover broccoli to the pot but it’s definitely not a necessity)
In a large pan, heat the olive oil and fry the steak strips until they are golden on the edges. Remove from heat and set aside.
In the same pan, melt the garlic butter and fry the onions until they are golden. Add the mushroom and stir over medium heat until they shrink a bit in size.
Stir the tomato paste and the flour into the mushroom. Stir until it’s all evenly incorporated, then add the broth.
Bring the whole thing to a boil, reduce to medium heat and add the steak back in. Keep on heat for 5 minutes (which is when I started cooking the pasta)
Remove the mixture from the heat, and let sit while the pasta is cooking. Once the pasta is drained, add the sour cream, lemon and mustard to the sauce and stir until it’s well combined. Serve with some grated parmesan.