A groovy '70s dish!
- 1 1/2 pounds sirloin steaks
- 3 tablespoons olive oil (separated)
- 1/2 onion (chopped)
- 8 ounces button mushrooms
- 1 1/4 cups beef broth
- 1 tablespoon brandy
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme (leaves only, chopped)
- 8 ounces egg noodles
- 2 tablespoons butter
- 1/4 cup flat leaf parsley (chopped)
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper (to taste)
- Season steaks generously with salt and pepper. Place a large nonstick skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, add the seasoned steaks, and cook to desired doneness, about 4 minutes per side for medium-rare. Remove steaks to platter and cover with foil.
- To the same pan, add another tablespoon of oil, the onions and mushrooms, and season with salt and pepper. Saute until well browned, about 2 minutes. Deglaze the pan with the broth and brandy, and bring to a boil. Let reduce for 2 minutes, then add the cream, and whisk in the mustard, add the thyme, and cook another 3-5 minutes, until sauce has thickened.
- Cook noodles per package instructions, until al dente. Drain and return them to the pot along with butter and 1/2 of the chopped parsley. Toss noodles to melt butter and coat. Slice steaks into 1/2-inch thick slices. Divide the noodles evenly among the plates, top with the sliced steak, the sauce, and a dollop of sour cream and sprinkle of parsley.