1.5 lbs of sirloin
1/4 cup of flour
1 package of baby portabella mushrooms
1 small yellow onion
1/4 cup of white cooking wine
1 small can of beef broth
2 Tbsp of Dijon mustard
1 cup of sour cream
Egg noodles
Olive oil, butter, salt and pepper
Slice the sirloin into thin 2-inch strips, dredge them in flour, salt and pepper. Bring a skillet up to high heat, and with olive oil, brown the beef until about medium rare, take out of the pan and set aside. Add about 2 Tbsp of butter to the skillet and add diced up onion and baby bells, cut in half. Sautee for 2-3 minutes then add the white wine. Cook until wine has reduced to half. Add the Dijon mustard and cook for about a minute, then add beef broth and sirloin. Bring up to a simmer and continue to cook for about 5 minutes, the flour on the beef will help thicken the sauce. Stir in the sour cream just before serving and adjust for seasoning – you may want to add a little more salt and/or pepper. Serve immediately over the cooked egg noodles. (Serves 4)