Instructions
Prepare Beef
1
Pat beef dry with paper towels. Slice against the grain into strips about ¼ inch thick and 2 inches long. Season generously with salt, pepper, and smoked paprika. Let the seasoned strips rest on a plate for 5 minutes at room temperature.
Sear Beef
2
Heat a large skillet (cast iron or stainless) over high heat until it begins to smoke slightly. Add oil, then lay beef strips in a single layer with space between each. Do not stir for 90 seconds. Flip once, sear 30 more seconds, then transfer to a plate. Sear in 2–3 batches.
Sauté Mushrooms & Onion
3
Reduce heat to medium-high. Add butter to the same pan. Add mushrooms in a single layer and leave them undisturbed for 3 minutes. Once golden, stir and cook 2 more minutes. Add onion, cook 3 minutes until softened. Add garlic for 60 seconds until fragrant.
Build Sauce
4
Add Dijon mustard and Worcestershire to the pan, stirring for 30 seconds. Pour in beef broth, scraping up any fond. Add condensed cream of mushroom soup (undiluted) and stir until smooth.
Simmer & Finish
5
Return seared beef strips to the pan. Reduce heat to low and simmer uncovered for 5–7 minutes. Remove pan from heat completely before adding sour cream. Stir in sour cream until fully incorporated and silky. Taste for seasoning. Serve immediately over cooked egg noodles, garnished with fresh parsley.
