Ingredients:
- 1.5 lbs Top Sirloin or Ribeye, sliced into 1/2-inch strips across the grain
- 2 tbsp Neutral oil (Avocado or Grapeseed)
- 1 tsp Kosher salt
- 1/2 tsp Cracked black pepper
- 1 lb Cremini mushrooms, thickly sliced
- 2 tbsp Unsalted butter
- 1 Medium yellow onion, finely diced
- 3 Cloves garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Beef bone broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup Full-fat sour cream, room temperature
- Fresh parsley or dill for garnish
Instructions:
- Pat the 1.5 lbs of sliced sirloin dry with paper towels. Season generously with 1 tsp kosher salt and 1/2 tsp cracked black pepper. Heat 2 tbsp oil in your skillet over high heat until it shimmer. Add beef in a single layer. Cook for 2 minutes until a dark brown crust forms, then flip and cook for 1 more minute. Transfer to a bowl.
- In the same pan, add the 1 lb of sliced cremini mushrooms. Cook undisturbed for 3 minutes until golden and slightly shrunken. Stir and cook for 2 more minutes. Remove to the bowl with the beef.
- Lower heat to medium. Melt 2 tbsp butter. Add the diced yellow onion and cook for 5 minutes until translucent and soft. Stir in the 3 cloves of minced garlic for 1 minute until fragrant.
- Sprinkle 2 tbsp all purpose flour over the onions. Stir constantly for 2 minutes until the flour smells slightly nutty and looks golden.
- Slowly pour in 2 cups of beef bone broth while whisking. Add 1 tbsp Worcestershire sauce and 1 tbsp Dijon mustard. Simmer for 5 minutes until the liquid thickens enough to coat a spoon.
- Place the 1 cup of room temperature sour cream in a small bowl. Ladle in 1/4 cup of the hot sauce and stir.
- Lower the heat to low. Stir the tempered sour cream into the skillet. Add the beef, mushrooms, and any accumulated juices back into the pan.
- Stir gently for 2 minutes until the beef is heated but not overcooked. Do not let the sauce boil once the sour cream is in.
- Garnish with fresh parsley or dill. Serve immediately over egg noodles or mashed potatoes.