This is a dish that reminds me of my childhood and my mother. This is a dish she would make for me and her mother would make for her. For me, this dish is like a hug or the ultimate comfort in food form. This recipe is decadent and delicious and was probably the only way as a child I would even go near a mushroom..although, chances are if you ask my mom, I probably pushed them to side! As an adult I say – add more mushrooms! This dish is rich, creamy, saucy, and you will definitely need a nap afterwards. The dijon mustard is a great addition and gives it a slight tang to cut through the heavy cream. The mushrooms add a wonderful texture and flavor that really brings this dish together! The best part is you don’t need a fancy cut of steak to make this. In this version I am using chuck because that is what the store had on sale – but feel free to use a cut of your preference, just remember it doesn’t have to be expensive to be delicious! As the meat slow cooks in the cream sauce, it helps tenderize it to become amazing!
- 1lb Chuck Beef
- 1 Onion, Sliced
- 16oz Mushrooms, Sliced
- 2 Cups Beef Broth
- 1 Cup Heavy Cream
- 1/2 Cup Sour Cream
- 2 Tsp Dijon Mustard
- 3 Tsp Worcestershire Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Oil
- 4 Tbsp Flour
- Salt to taste
- Pepper to taste
- 1lb Egg Noodles
- Serves: 4-6
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 60 Minutes
- Pat the meat dry and season generously with salt and pepper. Add the worcestershire sauce and toss to evenly combine.
- Heat a large pan over medium to high heat. Add the oil and allow to heat.
- Add the meat and sear on each side for about a minute.
- Once all the meat has been seared, remove from the pan and set aside.
- Reduce the heat to medium and add the onions. Cook the onions for 5-8 minutes until they begin to soften.
- Add in the mushrooms and garlic and cook for another 3-5 minutes until the mushrooms begin to soften.
- Add in the beef broth, heavy cream, and sour cream and stir until well combined. Taste and season with some more salt and pepper.
- Add in the dijon mustard and stir together.
- Reduce the heat to low and add the meat back in to the pan. Cover and allow to simmer for 20 minutes.
- After the sauce has simmered, add in the flour and whisk to thicken. Continuously stir while the sauces thickens.
- Cover and allow to continue cooking while you boil the noodles.
- Bring a generously salted pot of water to a boil and add in the egg noodles. Cook according to the package- about 8 minutes until they are al dente.
- Once the noodles are cooked, drain and divide in to bowls.
- Pour the beef mushroom sauce over the noodles and enjoy!