Ingredients:

  • 1.5 lbs (680g) Beef sirloin steak, trimmed and cut into 1/4-inch thick strips
  • 2 tablespoons (30ml) Olive oil
  • 1 large Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 8 oz (225g) Cremini mushrooms, sliced
  • 1/4 cup (30g) All-purpose flour, plus extra for dusting
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) Beef broth, low sodium
  • 1/2 cup (120ml) Dry sherry (such as Amontillado or Fino)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 cup (240ml) Sour cream (full-fat, ideally), room temperature
  • 2 tablespoons Fresh parsley, chopped (for garnish)
  • Egg noodles, rice, or mashed potatoes

Instructions:

  1. Lightly dust beef strips with flour, salt, and pepper.
  2. Heat oil in a large skillet over medium-high heat. Brown the beef in batches. Set aside.
  3. Add onion to the skillet and cook until softened. Add garlic and mushrooms and cook until tender and browned.
  4. Stir in paprika and thyme, then deglaze the pan with sherry, scraping up any browned bits. Cook until sherry is almost completely evaporated.
  5. Add beef broth, Dijon mustard, and Worcestershire sauce to the pan. Bring to a simmer, then reduce heat to low.
  6. Add the seared beef back to the skillet and simmer for 5-10 minutes, or until the beef is heated through and the sauce has thickened slightly.
  7. Remove the skillet from the heat and gently stir in the sour cream. Do not boil after adding the sour cream.
  8. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately over egg noodles, rice, or mashed potatoes.