- 8-10 oz beef, steak preferred
- 1 medium white onion
- 2 cloves garlic
- 8oz “Baby Bella” mushrooms
- 8oz sour cream
- 4 oz cream cheese
- 1/2 cup beef stock
- 1 tbsp Kigon mustard
- 2 tbsp Worcestershire sauce
- Salt and pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 12 oz package wide egg noodles
Cook egg noodles per package instructions; salt the water. Slice or cube steak, chef’s choice. Fine chop onion, dice garlic. Discard the mushroom stems and rough chop the buttons.
Preheat cast iron or deep skillet with butter and oil. Add steak to skillet once oil and butter are bubbling. Allow steak to brown for 2-3 minutes then stir occasionally until meat has just turned color evenly. Add mushrooms. Add onion and garlic, stir occasionally, cook until vegetables start to turn clear. Add salt and pepper aggressively. Add beef stock, stir to deglaze. Add mustard, stir until dissolved.
Allow stock to reduce until it thickens, then add cream cheese and sour cream and stir until combined. Add Worcestershire sauce and stir until combined, remove from heat, add additional salt/pepper to taste.
Spoon beef and sauce over drained noodles, or combine with noodles in large pot or serving bowl. Toss with chopped flat leaf parsley if you want to dress up the presentation.