Ingredients:

  • 1.5 lbs sirloin tips, cut into 1/2-inch cubes
  • 1/2 tsp baking soda
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 12 oz wide egg noodles
  • 1/2 cup sour cream
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef cubes dry with paper towels. In a bowl, toss the beef with salt, pepper, and baking soda until evenly coated.
  2. Heat oil in a large Dutch oven over high heat until shimmering. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove meat and set aside.
  3. Lower heat to medium. Add diced onions to the pot, using their moisture to loosen the browned bits (fond). Sauté for 5 minutes.
  4. Add minced garlic and dried thyme; cook for 60 seconds until fragrant.
  5. Pour in the beef bone broth and Worcestershire sauce. Use a wooden spoon to aggressively scrape the bottom of the pot to incorporate all remaining fond.
  6. Return the beef and any accumulated juices to the pot. Bring the liquid to a vigorous boil.
  7. Add the wide egg noodles directly into the boiling broth. Reduce heat slightly and simmer until noodles are tender and the liquid has reduced into a sauce.
  8. Remove from heat. Stir in the sour cream until the sauce is glossy and creamy. Serve immediately.