Ingredients Jump to Instructions ↓

  1. 2 lbs.(1kg) beef tenderloin or top sirloin grilling steak

  2. Note: I also like using beef short ribs

  3. 1/2 tsp.(2 mL) salt

  4. 1/4 tsp.(1 mL) freshly ground black pepper

  5. 1/2 cup(125 mL) all-purpose flour

  6. 1/2 cup(125 mL) butter , divided

  7. 2 tbsp.(30 mL) olive oil

  8. 2 onions , chopped

  9. 2 garlic cloves , minced

  10. 8 oz.(250 g) mushrooms , halved

  11. 1 cup(250 mL) beef stock

  12. 1 cup(250 mL) sour cream

  13. salt and freshly ground black pepper

  14. Serve over egg noodles or a pasta of your choice

  15. *Fresh chopped parsleyspring onions or chives to sprinkle overtop.

Instructions Jump to Ingredients ↑

  1. Cut beef into thin strips or if using short ribs cut between the ribs.

  2. Sprinkle with salt and pepper.

  3. In a bag, working in batches, shake beef strips in flour.

  4. Discard excess flour.

  5. Set beef aside.

  6. In a large skillet, melt 2 Tbsp. (30 mL) of the butter over medium-high heat.

  7. Cook onions, stirring, until softened and browned.

  8. Transfer to large pot.

  9. In same skillet, melt some of the remaining butter and half of the oil over medium heat.

  10. In small batches, brown beef, stirring constantly, adding more of the butter and oil between batches as necessary.

  11. Transfer beef to pot with onions and garlic.

  12. If using mushrooms, add to skillet and cook, stirring, until browned. Add to beef mixture.

  13. Pour stock into pot and bring to boil over medium-high heat, stirring often.

  14. Reduce heat and simmer for about 5 minutes or until sauce thickens slightly.

  15. Stir in sour cream and cook, stirring, just until heated through. Season to taste with salt and pepper.

  16. Makes 6 servings.


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