Prep Time: 15 Min
Cook Time: 20 Min
– 1/2 pound egg noodles – 2 tbsp butter – 1 lb steak — (sirloin or flank) – 1 small yellow onion — , chopped (or shallot) – 4 garlic cloves – 1/2 lb mushrooms — , sliced – 1/3 cup dry white wine – 1 cup vegetable stock — (or beef stock) – 1 tbsp Worchestershire sauce – 1/4 cup sour cream or heavy cream – 1-2 tbsp whole wheat flour – salt – pepper – chopped parsley
Cook egg noodles according to the directions on the package, I recommend cooking them by when you are almost done with the beef sauce.
In a large pan, over medium heat melt butter. Add steak in a single layer and cook for 2-3 minutes per side, until browned. (Work in batches, if your pan isn't big enough).Remove cooked steak from the pan and transfer to a plate
Add onions, mushrooms, and garlic. Cook for 5-6 minutes, until tender, stirring frequently, add more butter (1-2 tbsp), if needed.
Add wine and stir to deglaze the pan. Add stock, Worcestershire sauce and flour. Stir to combine. Cook for about 5 more minutes, stirring frequently until the sauce thickens. Add sour cream (or heavy cream). Cook for just 1 minute, to warm up.