2 lbs. Thin Sirloin Beef, sliced thin
1 small Yellow Onion, diced
3 Cloves Garlic, minced
1 C Baby Portabella Mushroom Caps, sliced thin
2T Olive Oil
1 1/4 C + 1/4 C Beef Stock, divided
1 T Worcestershire Sauce
1/2 C Red Wine (which ever you have on hand, no particular type is needed as long as its red)
1/4 C Cooking Sherry
1 1/2 tsp. Good Dijon Mustard
1/4 tsp. Lemon Pepper Seasoning
Seasoning Salt and Pepper to taste
1/2 C Sour Cream
2 T Cornstarch
1 Pkg. Egg Noodles (cooked per package directions)
-In larger skillet with lid over medium low heat, heat skillet, add beef, cook 3 minutes, Melt butter, add in onions, garlic and mushrooms, cook additional 3 minutes. Remove meat and onion mix and set aside.
-Add in 1 1/4 C Broth, wine sherry and Worcestershire sauce, over medium heat, reduce by half of continence. Whisk in mustard, salt pepper and lemon pepper. Make slurry with additional broth and cornstarch, add in slurry.
-Reduce heat to low, add back in meat mixture, and simmer for 15 minutes. Remove from heat stir in sour cream, allow to cool about 12-15 minutes before serving. Pour meat and sauce mixture over pasta, ENJOY!