Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound cremini mushrooms, sliced (450g)
  • 1 medium yellow onion, chopped (150g)
  • 2 cloves garlic, minced (6g)
  • 1/4 cup all-purpose flour (30g)
  • 2 cups beef broth (475 ml)
  • 1/2 cup dry sherry (120 ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 teaspoon Worcestershire sauce (5ml)
  • Salt and freshly ground black pepper to taste
  • 1 pound leftover steak, thinly sliced against the grain (450g)
  • 1 cup sour cream (240ml)
  • 2 tablespoons chopped fresh parsley, for garnish (optional) (3g)
  • 1 pound egg noodles, cooked according to package directions (450g)
  • 1 tbsp butter for sauteing (optional)

Instructions:

  1. Heat olive oil (and optional butter) in a large skillet over medium heat. Add mushrooms and onions and sauté until softened and lightly browned.
  2. Stir in minced garlic and cook for another minute until fragrant.
  3. Sprinkle flour over the mushrooms and onions. Cook for 1-2 minutes, stirring constantly, to form a roux.
  4. Gradually whisk in beef broth and sherry, scraping up any browned bits from the bottom of the pan. Add Dijon mustard and Worcestershire sauce. Bring to a simmer.
  5. Season with salt and pepper to taste.
  6. Gently stir in sliced steak and heat through. Be careful not to overcook the steak; just warm it up.
  7. Remove the skillet from the heat and stir in sour cream until well combined. Do not boil the sour cream, or it may curdle!
  8. Serve immediately over cooked egg noodles. Garnish with chopped parsley, if desired.