Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs chuck or sirloin steak, sliced very thin
  • 2 tsp salt, divided
  • 2 lbs white button or cremini mushrooms, sliced
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 tbsp fresh thyme
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1/2 cup full fat sour cream
  • 1/2 tsp pepper
  • parsley, finely chopped (optional)

Instruction

  • Slice the steak against the grain into ¼ inch thick strips, discarding any excess fat and sprinkle with 1 ½ teaspoon salt
  • In a large skillet heat 1 tablespoon olive oil high heat
  • Working in small batches cook the beef by resist the urge to move the meat around (similar to our Philly cheese steak recipe)
  • You are looking for a nice brown sear, about 1-2 minutes
  • Flip the beef and continue cooking until both sides are nice and browned
  • Remove from pan and repeat with remaining meat
  • Once finished, set meat aside
  • Note: Add more olive oil to the pan, if it gets too dry
  • In the same pan add the butter
  • Once melted melted, add the onions and mushrooms and cook until the onions soften and the mushrooms have released all of their liquid and start to brown, about 5 minutes
  • Add garlic and sauté for 1 more minute
  • Add the flour to the onion mushroom mixture stirring, for 1 minute
  • Slowly add the beef broth, a little at a time and stir until fully incorporated
  • Add the thyme, salt and pepper and simmer, stirring often, until it begins to thicken, about 5 mins
  • Add the Worcestershire sauce, sour cream and Dijon mustard, stirring until the sauce is combined
  • Bring the sauce to a gentle simmer and allow to cook until the sauce thickens
  • Add meat back into the sauce along with fresh parsley and serve with noodles or mashed potatoes
  • Enjoy!