Prep time: 15 minutes
Total time: 45 minutes
4 tablespoons|66 grams unsalted butter
6 tablespoons olive oil
12 ounces|340 grams cremini mushrooms, sliced ¼-inch thick
2 teaspoons kosher salt, plus more to taste
1 medium yellow onion, diced
2 garlic cloves, minced
1 ½ pounds|720 grams beef tenderloin, thinly sliced into ½-inch wide strips
3 tablespoons|25 grams all-purpose flour
¼ cup|60 ml white wine
2 cups|500 ml beef stock
1 tablespoon Dijon mustard
8 ounces|225 grams egg noodles
¾ cup|170 grams sour cream
2 tablespoons Worcestershire sauce
freshly ground black pepper, to taste
Italian flat-leaf parsley, minced, for garnish
1. Melt half of butter in a large skillet over medium-high with 1 tablespoon oil and cook half of the mushrooms until golden, 3 to 4 minutes. Season with salt and transfer to a plate. Repeat with remaining mushrooms, butter, and another tablespoon of oil.
2. In a large bowl, toss the beef with 2 teaspoons salt and the flour. Heat the oil in a large skillet over medium-high. Working in batches, cook the beef, flipping once, until golden, 3 to 4 minutes. Transfer to a plate with the mushrooms. Add the onion and cook until golden, about 2 minutes. Add the garlic and cook for 1 minute more. Deglaze the pan with the white wine and cook, scraping up the bits from the bottom of the skillet, until reduced, about 1 minute. Stir in the reserved mushrooms and beef, the stock, and Dijon. Bring to a simmer and cook, stirring occasionally, until thick, about 12 minutes. Stir in the sour cream and Worcestershire sauce and season with salt and pepper. Keep warm.
3. Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, 8 minutes. Drain, then transfer to the saucepan with the sauce and toss to combine. Stir in the parsley and serve.
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