Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds beef sirloin steak (½-inch thick, and 2-inch long strips)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt (divided)
  • ½ teaspoon black pepper (divided)
  • 1 tablespoon unsalted butter
  • 1 tablespoon minced garlic
  • 1 cup diced yellow onion (¼-inch dice)
  • 8 ounces brown mushroom (½-inch thick slices)
  • 2 tablespoons all-purpose flour
  • 1 ½ cups unsalted beef broth
  • 1 tablespoon Dijon mustard
  • ½ cup sour cream
  • 2 teaspoons chopped parsley

Instruction

  • Heat a large saute pan over medium-high heat, add olive oil.
  • Once the oil is hot add the beef slices in a single layer, sear for 3 minutes to lightly brown the surface, stir and cook another 2 minutes.
  • Season beef with ½ teaspoon salt and ¼ teaspoon pepper, transfer to a clean plate and reserve.
  • Heat the same pan over medium heat, add butter.
  • Once the butter is melted add the garlic, saute until fragrant, 30 seconds.
  • Add onions and saute until tender, 2 minutes.
  • Add mushroom and saute until tender and the moisture evaporates, 3 minutes.
  • Add flour, stir and cook for 1 minute.
  • Slowly add in the beef broth, continuously stirring to help disperse the liquid, bring to a rapid simmer, cook until sauce is thickened, 2 minutes.
  • Turn heat to a low simmer and add cooked steak to the pan, stir to combine, cook until meat is warm, 2 to 3 minutes.
  • Turn off heat and stir in mustard, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
  • Taste sauce and season with more salt and pepper as desired.
  • Garnish with parsley and serve with egg noodles, mashed potatoes or rice.