2 Tbs. olive oil
1 ½ lbs. ribeye or sirloin steak, cut into 1-2” pieces (or use leftover steak, prime rib, or other cut)
1 ½ tsp. salt
1 ½ tsp. black pepper
1 large Vidalia or sweet onion, chopped
10 oz. mushrooms, sliced (any combo of white, cremini, shitake, etc… will work)
1 Tbs. corn starch
2 Tbs. fresh thyme leaves or ½ tsp. dried thyme
2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 cup beef stock
1 pint sour cream
12 oz. egg noodles, cooked to package directions until al dente
Heat the olive oil in a large deep skillet over medium high heat. Season the beef with ½ tsp. each of the salt and pepper. Place in the hot pan and sear on all sides, about 2-3 minutes. Remove from pan and set aside. The beef does not need to be cooked through as it will cook again in the sauce.
Add the onions to the pan drippings and sauté until soft and fragrant. Add the mushrooms and cook, stirring occasionally until mushrooms begin to lightly brown, about 3-4 minutes. Add the remaining salt, pepper, the cornstarch, thyme, Worcestershire, and Dijon to the pan. Stir to combine.
Add the beef stock and stir cooking for about 2 minutes to let the stock slightly thicken and reduce. Add the beef back into the pan along with the sour cream and stir until a smooth creamy sauce forms. Cook for another minute.
Stir in the egg noodles and serve in bowls garnished with fresh thyme sprigs.