Soften 2 tablespoons cream over medium-high warmth. Fry the steak slices in a single layer for about 2-3 minutes. Season with kosher salt and pepper. When carried out, switch steak to a plate and put aside.

Soften remaining 2 tablespoons cream in sauté pan. Add onions and sauté for about 5 minutes. Add the mushrooms and sauté, stirring often, till the mushrooms are cooked and the onions are smooth.

Add garlic and sauté for 1 minute, stirring often. Then add the white wine and deglaze the pan by scraping up any brown bits from the underside with a cooking spoon. Let the combination prepare dinner for an additional 3 minutes.

Whereas the wine is boiling, stir collectively the meat inventory, Worcestershire sauce and flour in a separate bowl till clean.

Add the meat inventory combination to the sauté pan, stir to mix, then prepare dinner the combination for 3 minutes, stirring often. Return roast beef to pan and stir to mix. If the sauce is simply too thick, add extra beef broth to realize a looser consistency.

Take away from warmth, add bitter cream, Dijon mustard, and stir till mixed. Style and season with salt and pepper if wanted.

Divide noodles amongst bowls, high with beef combination, then high every portion with bread crumbs or croutons and sprinkle with chopped parsley.