Ingredients:

  • 1 lb Beef Sirloin or Flank Steak, thinly sliced against the grain
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 8 oz Cremini Mushrooms, sliced
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine (Optional)
  • 5 cups Low Sodium Beef Broth
  • 1 Tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 4 oz Wide or Medium Egg Noodles
  • Salt and Freshly Ground Black Pepper, to taste
  • 3/4 cup Full Fat Sour Cream, room temperature
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the sliced beef well. Heat half the olive oil in a large Dutch oven or stockpot over medium-high heat. Sear the beef quickly in small batches until browned on the edges. Remove the beef and set aside, leaving any browned bits (fond) in the pot.
  2. Reduce heat to medium. Add the remaining olive oil and butter to the pot. Sauté the onions until softened (about 5 minutes). Add the sliced mushrooms and cook until they release their moisture and begin to brown slightly. Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. If using wine, pour it in now, scraping up the browned bits from the bottom of the pot. Let the wine reduce by half.
  4. Whisk in the beef broth gradually until smooth. Stir in the Dijon mustard, Worcestershire sauce, and dried thyme. Bring the mixture to a gentle simmer.
  5. Return the seared beef to the pot. Taste the broth and season with salt and pepper. Add the egg noodles. Simmer, stirring occasionally to prevent sticking, until the noodles are tender (al dente), usually 8-10 minutes.
  6. Remove the pot completely from the heat. Crucially: In a small bowl, mix about 1 cup of the hot broth into the room-temperature sour cream until it’s fully incorporated and smooth (tempering).
  7. Pour the tempered sour cream mixture slowly back into the soup, stirring constantly until fully blended and the soup is creamy. Do not boil after adding the sour cream. Taste again and adjust seasoning. Ladle into bowls and garnish generously with fresh parsley.