INGREDIENTS
1 lb
Sirloin steak
2
Carrots
8 oz
Cremini mushroom caps
1/2
Onion
1
Parsley, fresh
2 1/4 cups
Beef stock
1
heaping tsp Dijon mustard
12 oz
Egg noodles
2 tbsp
Cornstarch
1
Salt and freshly ground black pepper
2 tbsp
Olive oil
2 tbsp
Butter, salted
1/4 cup
Sour cream
1/2 cup
Brandy