Ingredients
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1 pound whole-wheat egg noodles
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8 ounces filet mignon or sirloin, trimmed and thinly sliced across the grain
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Salt & freshly ground pepper to taste
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2 teaspoons extra-virgin olive oil, divided
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1 onion, sliced
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8 ounces mushrooms, sliced (3 cups)
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1 tablespoons all-purpose flour
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¼ cup dry red wine
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¾ cup reduced-sodium beef broth
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1 teaspoon Dijon mustard
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3 tablespoons reduced-fat sour cream
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1 tablespoon chopped fresh parsley
Directions
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Bring a large pot of water to a boil. Cook noodles until just tender, 8 to 10 minutes or according to package directions.
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Season beef lightly with salt and pepper. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Cook the beef in 2 batches until browned, 1 to 3 minutes per side; transfer to a plate.
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Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and sauté until softened and lightly colored, about 3 minutes. Reduce heat to low, add mushrooms and sauté until they are just beginning to give off their moisture, 2 to 3 minutes more. Add flour and cook for 1 minute, stirring. Stir in the wine and let evaporate, about 30 seconds. Stir in broth, bring to a simmer, stirring, and cook until thickened, about 2 minutes. Stir in mustard, sour cream and parsley. Season to taste with salt and pepper. Add the reserved beef and cook just until heated through. Serve over the cooked noodles.
