Ingredients:

  • 1.5 lbs (680g) beef sirloin, thinly sliced against the grain
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry sherry (or dry white wine)
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) paprika
  • 1/2 tsp (2.5ml) salt, or to taste
  • 1/4 tsp (1.25ml) black pepper, or to taste
  • 1 cup (240ml) sour cream
  • 2 tbsp (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Pat beef dry and lightly season with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches, avoiding overcrowding the pan. Remove beef and set aside.
  3. Add onion and mushrooms to the skillet and sauté until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  4. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and sherry, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in Dijon mustard, Worcestershire sauce, and paprika. Season with salt and pepper.
  6. Return beef to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the beef is tender.
  7. Remove from heat and gently stir in sour cream.
  8. Garnish with fresh parsley and serve immediately.