Ingredients:

  • 1.5 lbs (680g) beef sirloin or tenderloin, cut into 1/4-inch thick strips
  • 2 tablespoons (30ml) olive oil
  • 1 large (150g) onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/2 teaspoon (2.5ml) salt
  • 8 oz (227g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry sherry (or dry white wine)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 cup (240ml) sour cream
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef strips with salt, pepper and smoked paprika.
  2. Heat olive oil in the large skillet over medium-high heat. Sear beef in batches, being careful not to overcrowd the pan, until browned on all sides. Remove beef and set aside.
  3. Add butter to the skillet. Sauté onion until softened and translucent. Add garlic and cook until fragrant.
  4. Add sliced mushrooms to the skillet and cook until softened and browned.
  5. Sprinkle flour over the mushrooms and cook for 1 minute, stirring constantly. Gradually whisk in beef broth and sherry (or white wine), scraping up any browned bits from the bottom of the pan.
  6. Bring the sauce to a simmer, then reduce heat and cook until slightly thickened.
  7. Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low.
  8. Gently stir in the sour cream and cooked beef. Heat through, being careful not to boil the sour cream, as this can cause it to curdle.
  9. Garnish with fresh parsley and serve hot.