Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 11.3 oz (320 g) beef sirloin, thin strips
- 3.5 oz (100 g) dry egg noodles
- 7.1 oz (200 g) mushrooms, sliced
- 3.5 oz (100 g) onion, sliced
- 2.8 oz (80 g) sour cream
- 5.1 US fl oz (150 ml) beef broth
- 0.4 oz (10 g) all-purpose flour
- 2.0 tsp (9 g) neutral oil
- 2.0 tsp (10 g) Dijon mustard
- 0.3 oz (8 g) parsley, chopped
- 0.3 tsp (2 g) salt
Method
- Cook the noodles according to the package and drain. Pat beef dry; heat oil in a wide skillet and sear in two batches for 1–2 minutes per side. Transfer to a clean plate.
- Cook onion and mushrooms in the pan for 8–10 minutes. Stir in flour for 1 minute, then broth and mustard. Simmer for 3 minutes.
- Lower the heat. Mix a spoonful of warm sauce into the sour cream, then stir it into the pan. Return beef and gently heat until it reaches 145°F (63°C); keep warm for a 3-minute rest without boiling the sauce.
- Divide noodles, beef and sauce between two plates. Finish with parsley.
Cook’s note: Egg noodles are a convenient serving choice; Russian versions are also served with potatoes. Cut across the grain and avoid boiling sour cream.
Allergens: Wheat, egg, milk and mustard; check broth.
Approximate nutrition per serving: 618 kcal · Protein 46 g · Carbohydrates 50 g · Fat 26 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.