Ingredients:

  • 1.5 lbs (680g) beef sirloin or tenderloin, cut into 1/4-inch thick strips
  • 2 tablespoons (30ml) olive oil
  • 1 large onion, finely chopped
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional, for extra depth of flavour)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry sherry or dry white wine (optional, but recommended!)
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup (240ml) sour cream
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Toss beef strips with salt, pepper, and paprika.
  2. Heat olive oil in the skillet over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pan. Cook until browned on all sides, then remove from the skillet and set aside. Don’t overcook!
  3. Add the onion and mushrooms to the skillet and sauté until softened and lightly browned. Stir in the garlic during the last minute of cooking.
  4. Sprinkle flour over the onion and mushroom mixture and cook for 1-2 minutes, stirring constantly, until lightly golden. This helps to thicken the sauce.
  5. Gradually whisk in the beef broth and sherry (if using), scraping up any browned bits from the bottom of the pan.
  6. Add the Dijon mustard and Worcestershire sauce. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
  7. Reduce heat to low. Stir in the sour cream and return the beef to the skillet. Heat through gently, but do not boil (sour cream can curdle!).
  8. Garnish with fresh parsley and serve immediately.