2poundsbeef chuck roast or beef sirloin steakboneless
1/2teaspoonsalt
1/2teaspoonpepper
1/2cupbutter
3clovesgarlicminced
1mediumonionsliced
1 1/2cupbeef broth
3tablespoonscornstarch
2cupsbutton mushroomssliced
1tablespoonWorcestershire sauce
1/2teaspoonground mustard
1/3cupsour cream
To serve:
12 ounce bagegg noodlescooked
parsley to garnish
Instructions
Remove any fat from the beef and cut into pieces that are about 1/2 inch thick and 2 inches long. Season beef with salt and pepper, rubbing it in.
In a large skillet over medium high heat, melt butter with garlic. Sauté the garlic until lightly browned, about 30 seconds. Add the beef and onion slices and cook until beef is browned, about 3-4 minutes per side.
Place beef broth in a small bowl and add cornstarch, whisking until combined and not lumpy.
Add beef broth/cornstarch mixture to beef in skillet, bringing to a boil. Add mushrooms, ground mustard and Worcestershire sauce. Stir and reduce heat to a low simmer.
Cover skillet with lid and simmer for 30 minutes.
Remove lid and stir in sour cream. Mix until you have a smooth gravy sauce.
Serve beef and gravy over a plate of egg noodles. Add parsley on top to garnish, along with a big dollop of sour cream.