A twist on a classic recipe! Canned mushroom soup is replaced with homemade mushroom sauce that gives this dish a pop of flavor!
4 - 6 cups of water
1 lb. DaVinci Wide Egg Noodles
3 tbsp. butter
1 1/2 lbs. beef tenderloin or sirloin, cut into 1-inch chunks
8 oz. Reese Marinated Mushrooms
1 large onion, sliced
1/2 cup canned tomatoes, chopped
1 cup chicken or beef stock
1 tbsp. Dijon mustard
2/3 cup sour cream
2 tbsp. butter (for the noodles)
Salt and pepper, to taste
Parsley, chopped for garnish
In medium pot, boil 4-6 cups of water. Add egg noodles and cook for 9-11 minutes.
In a pan, melt butter over medium high heat.
Add beef chunks and brown well, cooking for a few minutes on each side.
Add mushrooms and onions to the dish with salt and pepper, to taste.
Stir together and cook for 5-6 minutes or until vegetables slightly soft.
Add tomatoes, stock, and mustard.
Turn heat down to medium and let simmer for a few minutes until beef is tender.
Stir in the sour cream to thicken sauce.
Drain egg noodles.
Add 2 tbsp. of butter and stir until the noodles are evenly coated.
Serve beef mixture over noodles and garnish with parsley.