Ingredients

• 1 1/2 lb beef sirloin, thinly sliced across the grain
• 3 tbsp butter, divided
• 1 tbsp neutral oil
• 8 oz mushrooms, sliced
• 1 medium onion, sliced
• 2 tbsp all-purpose flour
• 1 cup low-sodium beef stock
• 3/4 cup pasteurized camel milk
• 1 tbsp Dijon mustard
• 8 oz dry egg noodles
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper

Method

1. Cook noodles in salted water according to package directions; drain. Pat beef dry and season.
2. Heat 1 tablespoon butter and oil in a wide skillet over medium-high heat. Sear beef in batches 1 to 2 minutes per side. Check representative strips for 145°F and rest at least 3 minutes. Transfer to a clean plate.
3. Add remaining butter, mushrooms and onion. Cook 8 to 10 minutes until golden.
4. Sprinkle flour over vegetables, stir 1 minute and gradually add stock. Simmer 3 minutes until thickened.
5. Lower heat, stir in milk and Dijon and warm gently 2 minutes.
6. Fold in beef and plate juices just long enough to warm. Spoon over noodles.