Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp vegetable oil
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp all-purpose flour
  • 1 tsp Dijon mustard
  • 1/2 cup sour cream, full fat
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pat the beef completely dry with paper towels. Season generously with salt and pepper. Note: Dry meat sears, wet meat steams.
  2. Heat the skillet over high heat with a splash of oil until shimmering. Add beef in a single layer and sear for 60-90 seconds per side until a mahogany crust forms.
  3. Remove beef immediately to a plate. Note: Do not leave it in the pan or it will toughen.
  4. Lower heat to medium. Melt the butter and add onions and mushrooms. Sauté 5-7 mins until onions are translucent and mushrooms are golden brown.
  5. Stir in the garlic and cook for 30 seconds until fragrant.
  6. Sprinkle in the flour and stir for 1 minute until the raw flour smell disappears.
  7. Slowly whisk in the beef broth, Worcestershire sauce, and Dijon mustard.
  8. Simmer for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
  9. Turn the heat to low or remove from heat entirely. Stir in the sour cream until fully incorporated and smooth.
  10. Return the seared beef and any accumulated juices to the pan. Stir gently for 1 minute just to warm the beef.