Ingredients:

  • 1.5 lbs top sirloin steak, sliced into thin strips
  • 1 lb cremini mushrooms, sliced
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 8 oz wide egg noodles
  • 1/2 cup full-fat sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season beef strips with salt and pepper. Heat oil in a large Dutch oven over high heat. Add steak in batches, seasoning with 1/2 tsp salt and 1/4 tsp pepper, and cook for 2 minutes until deeply browned and sizzling. Remove and set aside.
  2. In the same pot, add sliced mushrooms and sauté for 5 to 7 minutes until they release their moisture and turn golden brown. Add diced onions and garlic, cooking for 4 minutes until translucent and fragrant, then 1 minute more for the garlic.
  3. Stir in the flour and smoked paprika, cooking for 1 minute until the flour smell disappears and a paste forms.
  4. Slowly pour in the beef bone broth while whisking to incorporate the flour. Add Worcestershire sauce and Dijon mustard. Bring to a gentle boil.
  5. Add the dry egg noodles to the pot. Reduce heat to medium-low and simmer for 7-9 minutes until the noodles are tender but still have a slight bite.
  6. In a small bowl, temper the sour cream by whisking in 1/4 cup of the hot broth, then stir the mixture back into the pot along with the cooked beef. Do not boil once dairy is added until the soup is velvety and uniform in color.
  7. Garnish with fresh parsley and serve immediately.