1 lb Top Sirloin Steak Thinly Sliced into Strips 2 Tbs Olive Oil 2 Tbs Butter 1/2 Medium Onion finely chopped 1/2 lb Brown Mushrooms thickly Sliced 1 Clove Garlic minced 1 Tbs All-purpose Flour
1 Cup Beef Broth 3/4 Cup Heavy Whipping Cream 1/4 cup Sour Cream 1 Tbs Worcestershire Sauce 1/2 tsb Dijon Mustard 1/2 tsp Salt 1/4 tsp Black Pepper
Recipe Steps
1.
Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
2.
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
3.
Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
4.
Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
5.
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
6.
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
Special Notes
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Serve over noodles with chopped Green Onion for Garnish
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For best results, be sure your meat is either: Top Sirloin, Boneless Ribeye steak, Beef Tenderloin (Filet Mignon), or Filet Mignon tips. If using a tougher cut, simmer in beef broth until tender (about 1 hr), then set the meat aside and use the beef broth later in the recipe.
