Ingredients
- 3/4 to 1 pound beef sirloin steak (or striploin or ribeye, sliced thinly)
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 small yellow onion (diced)
- 12 ounces mushrooms (button mushrooms, quartered)
- 2 garlic cloves, minced
- Chili flakes (pinch)
- Salt and pepper to taste
- 1 tablespoon paprika
- 1 cup beef stock
- 3 to 4 tablespoons dry red wine
- 2/3 cup sour cream (full fat or light)
- 1 tablespoon Worcestershire sauce
- Cooked egg noodles (or rice)
How to Make
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Step 1: Heat 2 tablespoons of butter in a heavy bottomed, deep sided skillet or Dutch oven. Add onions, saute 5-10 minutes or until they are slightly golden in colour. Add garlic and chili flakes; sauce 1-2 minutes.
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Step 2: Sprinkle with flour and stir to combine. Pour in stock and redwine, stirring to ensure there are no lumps. Allow flour to cook for 2-3 minutes or until thickened. Remove from heat and set aside. (Save yourself from dirtying two pans by completely removing onions from pan and setting in a bowl or other dish.)
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Step 3: Season sliced beef with salt, pepper and paprika.
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Step 4: Heat 1 tbsp of butter in pan on high heat. Add mushrooms and brown for about 2-3 minutes. Add meat and sear for two minutes. Add onion/stock mix to mushrooms. Stir in sour cream and Worcestershire, and remove from heat.
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Step 5: Serve with or over cooked egg noodles.
We hope you enjoy this recipe!
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