Ingredients:

  • 1.5 lbs (680g) Beef Sirloin or Ribeye, trimmed of excess fat and sliced into thin strips (about 1/4 inch thick)
  • 2 tablespoons (30ml) Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon Paprika (Sweet or Smoked)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 8 oz (225g) Cremini Mushrooms, sliced
  • 2 tablespoons (30g) Unsalted Butter
  • 2 tablespoons (30ml) Dry Sherry or Dry White Wine (optional)
  • 2 tablespoons (15g) All-Purpose Flour
  • 1 cup (240ml) Beef Broth or Stock
  • 1/2 cup (120ml) Sour Cream (full-fat is recommended for richness)
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Toss beef strips with salt, pepper, and paprika.
  2. Heat olive oil in the skillet over medium-high heat. Brown the beef in batches (don't overcrowd the pan) until seared on all sides. Remove from skillet and set aside.
  3. Add onion to the skillet and sauté until softened (about 5 minutes). Add garlic and cook for 1 minute more until fragrant.
  4. Add butter and mushrooms to the skillet. Cook until mushrooms are softened and have released their moisture (about 8-10 minutes).
  5. If using sherry or white wine, pour it into the skillet and scrape up any browned bits from the bottom. Allow to reduce slightly.
  6. Sprinkle flour over the mushroom mixture and cook for 1 minute. Gradually whisk in beef broth until smooth. Bring to a simmer.
  7. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  8. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Do not boil after adding sour cream.
  9. Return the beef to the skillet and stir to coat in the sauce. Heat through.
  10. Garnish with fresh parsley and serve immediately.