Seared beef sirloin gets deeply browned before it simmers back into a rich mushroom and onion sauce, built up with garlic, a splash of dry white wine, and a savory hit of Worcestershire and Dijon mustard. Wide egg noodles cook right in the same pot, soaking up all that flavor as everything comes together into one glossy, hearty skillet. The result is deeply comforting and satisfying, with tender beef and golden mushrooms in every bite. It's an easy weeknight one-pot meal that works well for a lactose free table, no extra dishes and no fuss required. Finish with a scatter of fresh parsley for a bright, herby lift right before serving.
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Pat the beef strips dry with paper towels and season all over with the salt and pepper.
Heat the olive oil and 1 tbsp of the butter in a large 12-inch Dutch oven or deep skillet over high heat until the butter foams and subsides. Add the beef in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 1 to 2 minutes per side until deeply browned. Transfer to a plate and set aside.
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