Ingredients:

  • 1.5 lbs (680g) beef sirloin steak, cut into thin strips
  • 1 tbsp (15ml) olive oil
  • 1 tbsp (14g) unsalted butter
  • 1 medium yellow onion, finely chopped
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 1/2 cup (120ml) dry sherry or dry white wine (optional)
  • 1 tbsp (15ml) Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 cup (120ml) sour cream, full-fat
  • 2 tbsp (30ml) chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper, to taste
  • Cooked egg noodles or rice, for serving

Instructions:

  1. Trim the beef and cut it into thin strips. Season generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pan. Remove the beef and set aside.
  3. Add the onion to the skillet and sauté until softened. Add the mushrooms and cook until tender. Stir in the garlic and cook until fragrant.
  4. Sprinkle the flour over the vegetables and cook for 1 minute. Gradually whisk in the beef broth and sherry (if using), scraping up any browned bits from the bottom of the pan.
  5. Stir in the Dijon mustard, Worcestershire sauce, and paprika. Bring to a simmer and cook until the sauce has thickened slightly.
  6. Reduce the heat to low. Gently stir in the sour cream until well combined. Return the beef to the skillet and heat through, being careful not to boil.
  7. Garnish with fresh parsley and serve immediately over cooked egg noodles or rice.