Ingredients:

  • 1 lb (450g) beef sirloin steak, thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika (optional)
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry white wine (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 cup (240ml) sour cream, full-fat
  • 2 tbsp chopped fresh parsley, for garnish

Instructions:

  1. Pat the beef dry with paper towels. 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, ensuring each piece is browned. Remove from the skillet and set aside.
  3. Add the chopped onion and sliced mushrooms to the skillet and sauté until softened, about 5-7 minutes. Add the minced garlic and thyme and cook for another minute until fragrant.
  4. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute. Gradually whisk in the beef broth and white wine (if using), scraping up any browned bits.
  5. Stir in Worcestershire sauce and Dijon mustard. Bring the sauce to a simmer and cook until slightly thickened, about 5-7 minutes.
  6. Return the seared beef to the skillet. Reduce the heat to low and gently simmer for another 5-10 minutes, or until the beef is heated through. Remove from heat and stir in the sour cream.
  7. Garnish with fresh parsley and serve immediately over noodles, rice, or mashed potatoes.