12 oz. Pennsylvania Dutch Good Source of Whole Grain Ribbons
1/2 cup vegetable oil
1 lb beef (sirloin, skirt steak or tenderloin tips), cut in thin strips
1 medium yellow onion, sliced thin
1/2 lb mushrooms, sliced
2 tbsp flour
3 cups beef stock (or 2-1/2 cups beef stock and 1/2 cup white wine)
3 tbsp Dijon mustard
1 cup sour cream
2 tbsp green onions, diced (optional)
Salt and pepper to taste
Directions
Cook noodles according to package directions.
Heat oil in large skillet. Season beef with salt and pepper, add to hot skillet, stirring constantly until meat is browned. Add onions, mushrooms, and continue cooking until beef is cooked through and onions are tender. Stir in flour and cook 1 minute.
Slowly stir in beef stock and mustard; bring to a simmer. Add sour cream and stir until evenly mixed.
Toss with noodles, salt and pepper to taste, and garnish with diced green onions.
