Ingredients
• 1 tbsp olive oil
• 1 lb (450g) flank steak or sirloin, thinly sliced
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp butter (optional, for richness)
• 1 cup low-sodium beef broth
• ½ cup sour cream or Greek yogurt
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• ½ tsp dried thyme
• Salt & black pepper to taste
• 8 oz egg noodles (uncooked)
• Fresh parsley, chopped (for garnish)
• Optional: ¼ cup grated Parmesan cheese
Instructions
- Cook egg noodles according to package directions. Drain and toss with a little butter to prevent sticking. Set aside.
- In a large skillet over medium heat, warm olive oil. Sear beef in batches until browned. Remove and set aside.
- In the same pan, reduce heat to medium-low. Add onions and cook 15–20 minutes, stirring occasionally, until deeply golden and caramelized. Add garlic and cook 1 minute more.
- Return beef to the pan. Stir in beef broth and scrape up any browned bits. Simmer 3–4 minutes.
- Reduce heat to low. Stir in sour cream, Dijon, Worcestershire, thyme, salt, and pepper. Heat gently (do not boil).
- Toss sauce with cooked noodles.
- Serve hot, garnished with fresh parsley and a sprinkle of Parmesan if desired.
✨ Great with a crisp green salad or steamed broccoli!
💡 Make ahead: Flavors deepen overnight—store in the fridge up to 3 days. Reheat gently with a splash of broth.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 25 mins , Total Time : 40 mins , Servings : 4 , Calories : 420 , Net Carbs: 32g , Fats: 18g , Protein: 30g