- 1 pound (500g) beef sirloin thinly slliced into strips
- 2 table spoon olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ½ pound (200 g / 7 oz )of mushrooms, sliced
- 1 table spoon flour ( optional, for thickening )
- 50 ml (⅔ cup) sour cream ( or heavy cream )
- 1 tea spoon paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped ( for garnish )
- Cooked egg noodles, rice, or mashed potatoes ( for serving )
Prepare the beefSeason beef strips with salt and pepper.Heat 1 tbsp oil/butter in a large skillet over medium-high heat.Quickly sear beef strips (about 1–2 minutes per side) until browned. Remove and set aside. Cook the vegetablesIn the same skillet, add remaining oil/butter.Sauté onions for 3 minutes until soft, then add garlic.Add mushrooms and cook until golden. Build the sauceSprinkle flour (if using) and stir for 1 minute.Pour in beef broth, stirring to deglaze the pan.Add Dijon mustard and paprika. Simmer for 5 minutes. Finish with creamReduce heat to low. Stir in sour cream until smooth.Return beef strips to skillet. Cook for 2–3 minutes, just until heated through (don’t overcook). ServePlate over egg noodles, rice, or mashed potatoes.Garnish with chopped parsley.
