Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 lb beef sirloin or tenderloin, thinly sliced against the grain (450g)
  • 1 medium onion, chopped (about 1 cup, 150g)
  • 8 oz cremini mushrooms, sliced (about 2 cups, 225g)
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour (8g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup sour cream (120 ml)
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/4 cup chopped fresh parsley, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides. Remove from skillet and set aside. Do not overcrowd the pan; this will steam the beef rather than sear it.
  2. Add onion to the skillet and sauté until softened and translucent. Add mushrooms and cook until softened and lightly browned. Stir in minced garlic and cook for another minute until fragrant. Keep an eye on the garlic - it burns easily.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Those browned bits are flavour gold! Bring to a simmer and cook until the sauce has thickened slightly.
  4. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Return the beef to the skillet and simmer for a few minutes until heated through. Do not boil after adding the sour cream or it may curdle!
  5. Garnish with fresh parsley and serve hot over egg noodles, rice, or mashed potatoes.