1 1/2 lb beef top sirloin, cut into 1/4" wide strips
2 Tbsp olive oil
8 oz mushrooms, sliced
1 green bell pepper, julienned
1 medium white onion, julienned
2 Tbsp butter
2 c beef stock
2 Tbsp Worcestershire sauce
1 tsp salt
1 Tbsp dried dill, ground
1 Tbsp dried thyme, ground
1 tsp Old Bay seasoning
2 tsp powdered mustard
2 tsp dried rosemary, ground
3 cloves garlic, minced
3 Tbsp all-purpose flour
16 oz sour cream
12 oz uncooked egg noodles
salt and fresh-ground black pepper to taste
Cut up beef, mushrooms, bell pepper and onion. Melt butter in a large skillet and sautee mushrooms and vegetables over medium heat until onions are mostly translucent.
Meanwhile, add olive oil to a large skillet. Brown beef over medium heat, sprinkling with salt and pepper.
When everything is done, add meat and juices to the vegetables, and add beef stock, reserving 1/3 cup, and seasonings (Worcestershire sauce through garlic). Bring to a boil, reduce heat, and simmer covered over low heat for 20 minutes.
Meanwhile, cook egg noodles.
Mix flour into reserved beef stock and add to skillet slowly with thorough stirring between additions. Simmer 3 minutes. Remove from heat and stir in sour cream.
Serve over egg noodles, topping with salt and fresh-ground black pepper to taste.
This recipe last updated: 17 January 2009