Ingredients
- 1.5 Lbs Ribeye or Sirloin steak
- 2 Tbsp Vegetable Oil
- 1 Large Onion, Sliced
- 8oz Mushrooms, Sliced
- 2 Tbsp Flour
- 2.5 Cups Beef Broth
- 1 Tbsp Dijon Mustard
- 2 Tsp Worcestershire Sauce
- 2/3 Cup Sour Cream
- Cooked Pasta
- Butter
- Salt
- Pepper
Instructions
- Slice the beef into 1/2 inch strips, can also cube it.
- Season with salt and pepper.
- Heat oil in a large skillet over high heat. Sear the beef till it has color and you cant see pink, we are not fully cooking it here. Remove onto a plate. Do the beef in batches to not overcrowd the pan.
- Turn heat down to medium high and cook the mushrooms till they release all their moisture. Season with salt at the start to speed this up. Set mushrooms aside.
- Add 2 Tbsp butter, melt. Then add onions, cook for 3 to 4 minutes.
- Add flour, cook, stirring, for 1 minute.
- Deglaze the pan with some of the broth, scrapping up all the bits on the bottom, add the remaining broth and stir to combine everything.
- Add sour cream, Worcestershire, and mustard. Stir until incorporated.
- Bring to simmer, then reduce heat to medium low. Let cook for 3 minutes till slightly thickened.
- Add beef back in (including plate juices) and mushrooms. Simmer for 3 more minutes, then remove from heat immediately.
- Serve over starch of your choice, usually pasta.
Notes
- Getting some browning on the beef at the start, plus scrapping up the bits on the bottom of the pan are where a lot of the flavor for this dish come from.
