- flour
- 1½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tablespoon chopped fresh parsley
For Serving
- 12 oz (340 g) egg noodles
- Fresh parsley, for garnish
- Extra black pepper, to taste
Instructions
1. Prepare the Beef
Pat the beef dry with paper towels and slice it thinly against the grain.
Season with salt, black pepper, and paprika.
2. Brown the Beef
Heat the olive oil in a large skillet over medium-high heat.
Add the beef
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