Description
A comforting and satisfying one-pot dish featuring tender strips of beef in a rich sour cream sauce, served over noodles or rice.
Ingredients
- 1 1/2 pounds beef sirloin steak, cut into 1/3-inch thick slices
- Salt and freshly ground black pepper, to taste
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces sliced mushrooms
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup sour cream, at room temperature
- 1 teaspoon Dijon mustard
- 12 ounces cooked medium egg noodles or 3 to 4 cups cooked rice
- Fresh parsley, chopped, for garnish
Instructions
- Season beef slices with salt and pepper.
- Melt butter in a large skillet over medium-high heat and sear beef in batches until golden brown. Set aside.
- Sauté onion in the same skillet until translucent, then add garlic and cook until fragrant.
- Add mushrooms and sauté until golden.
- Sprinkle flour into the skillet and cook for a minute, then gradually stir in beef broth until thickened.
- Reduce heat, stir in Worcestershire sauce, sour cream, and mustard. Cook to heat through.
- Return beef to the skillet and cook for an additional minute.
- Serve over noodles or rice, garnished with parsley.
Notes
To store leftovers, keep in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.