Ingredients:

  • 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
  • 1 tbsp olive oil or butter
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp olive oil or butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz (225g) mushrooms (white button or cremini), sliced
  • 1 tbsp all-purpose flour
  • 1 cup (240ml) beef broth (or stock)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard (optional)
  • ½ cup (120ml) sour cream (or Greek yogurt)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp Fresh parsley, chopped (for garnish)
  • 8 oz Cooked egg noodles, rice, or mashed potatoes, for serving

Instructions:

  1. Pat beef dry, season with salt and pepper.
  2. Heat oil/butter in skillet, sear beef in batches until browned, remove and set aside. Don't overcrowd the pan!
  3. Add remaining oil/butter to the skillet, sauté onion until softened, then add garlic and mushrooms until browned. Make sure the mushrooms release their moisture.
  4. Sprinkle flour over the mushroom mixture, stir to coat.
  5. Slowly pour in beef broth, scraping up browned bits, then stir in Worcestershire and Dijon mustard. Simmer until slightly thickened. Watch for a glossy, smooth texture.
  6. Reduce heat to low, stir in sour cream (or yogurt).
  7. Return beef and any accumulated juices to the pan. Simmer gently to heat through. Don't boil after adding sour cream!
  8. Season to taste, serve over noodles, rice, or potatoes, garnished with parsley.