Makes 4 servings
12 ounces boneless sirloin steak, trimmed and thinly sliced across the grain
¾ tsp kosher salt
½ tsp freshly ground black pepper
3 tbsp olive oil
1 or 2 large shallots, chopped (about ½ cup)
Two 10-ounce packages white button mushrooms, cleaned, stemmed, and sliced (about 6 cups)
1 clove garlic, minced
1 tbsp flour
1¼ cups low-sodium beef broth
2 tsp Dijon mustard
½ cup sour cream
2 tbsp chopped fresh parsley
Cooked whole-grain egg noodles
Season the meat with ¼ teaspoon each salt and pepper. Heat 1 tbsp of the oil in a large skillet over medium-high heat. Once the oil shimmers, add the beef and cook for one to two minutes, until seared but still pink inside. Transfer the meat with its juices to a plate.
Heat the remaining 2 tbsp of oil to the skillet (medium heat). Add the shallot and cook for about a minute, stirring, until softened. Add the mushrooms, and then the garlic, and cook for eight to 10 minutes, stirring occasionally, until the mushrooms have released their water and it has evaporated.
Sprinkle the mushrooms with the flour and stir until well combined. Add the beef broth and, stirring, bring to a boil. Reduce the heat to low; add the remaining 1½ tsp salt and ¼ tsp pepper. Cook for about five minutes, until the mixture thickens and reduces slightly, then stir in the mustard until well incorporated. Add the sour cream, stirring until well blended.
Return the meat and any accumulated juices to the pan; cook for one to two minutes, until the meat is just warmed through, but still medium-rare.
Serve warm, garnished with the parsley, over the noodles.
Per serving (without the noodles): 310 calories, 25 grams protein, 11 g carbohydrates, 19 g fat, 6 g saturated fat, 70 milligrams cholesterol, 450 mg sodium, 2 g dietary fiber, 5 g sugar