Ingredients
- 1 lb sirloin tips or chuck, cut into bite-sized pieces (455 g)
- 1 Tbsp. olive oil or butter (14 g)
- Salt and black pepper, to taste
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1/2 cup sliced mushrooms
- 1 full 14 oz can beef broth
- 1/4 cup dry red wine OR 1 tbsp balsamic vinegar
- 1-1/2 tsp. Worcestershire sauce
- 1-1/2 tsp. soy sauce
- 1/2 tsp. dried thyme or 1 sprig fresh thyme
- 1 tsp. Dijon mustard
- 1 small bay leaf
- 1 tbsp (8 g). flour or cornstarch + 2 Tbsp. cold water (slurry)
- 1/4 cup sour cream (or Greek yogurt or heavy cream) (60 g)
- 6 oz egg noodles (170 g)
- 1-1/2 tsp. butter (7 g)
- 1/2 to 1 cup frozen peas
- 1/2 to 1 cup frozen corn
- Chopped parsley, thyme, or chives
Instructions
-
Prep the Meat:
- Pat beef dry. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
-
Sear the Beef:
- Heat oil in a skillet or Dutch oven over medium-high.
- Sear beef in batches until browned. Remove and set aside.
-
Sauté Mushrooms and Aromatics:
- In the same pan, cook mushrooms for 5–6 minutes.
- Add onions (3 min), then garlic (1 min).
- Deglaze with wine or balsamic; simmer 1 min.
-
Simmer the Beef:
- Return beef to pan. Add broth, Worcestershire, soy sauce, thyme, Dijon, and bay leaf.
- Simmer on low for 1–1.5 hours, covered.
- Add peas and/or corn during the last 10 minutes.
-
Cook the Noodles:
- While beef simmers, cook noodles per package directions.
- Drain, toss with butter.
-
Thicken the Gravy:
- Stir slurry (flour + water) into the hot pan liquid.
- Simmer 3–5 minutes, uncovered, until thickened.
- Remove from heat and stir in sour cream.
- Do not boil once dairy is added.
- Adjust seasoning as needed.
-
Combine and Serve:
- Stir beef and mushrooms into the thickened gravy.
- Serve over noodles.
- Garnish with herbs. Enjoy!
Notes
Peas and corn add color and sweetness. Add during the final simmer or stir in before serving.