Ingredients
4
4 servings
- •1.5 tablespoons all-purpose flour
- •0.75 teaspoon salt
- •0.125 teaspoon ground black pepper
- •1 pound beef sirloin, cut into 1/4-inch wide strips
- •3 tablespoons butter
- •1 cup thinly sliced mushrooms
- •0.5 cup chopped onion
- •1 clove garlic, minced, or more to taste
- •3 tablespoons butter
- •3 tablespoons all-purpose flour
- •1 tablespoon tomato paste
- •1.25 cups cold beef stock
- •1 cup sour cream
- •3 tablespoons cooking sherry
Instructions
- Combine 1 1/2 tablespoons flour with salt and pepper in a bowl. Dredge beef strips in the mixture.
- Melt 3 tablespoons butter in a skillet over medium heat. Add the dredged beef strips; cook and stir until browned, about 5 minutes. Add mushrooms, onion, and garlic; cook until onion is barely tender, 3 to 4 minutes. Transfer the beef and mushroom mixture to a plate.
- Melt remaining butter in the same skillet; reduce heat to low. Stir in 3 tablespoons flour and tomato paste; cook until slightly browned, 1 to 2 minutes. Increase heat to medium. Add beef stock slowly, stirring constantly, until gravy is thickened and no lumps remain, 5 to 10 minutes.
- Return the beef and mushroom mixture to the skillet with the gravy. Stir in sour cream and sherry; heat until bubbling, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 496
- Carbohydrate: 16g
- Fat: 35g
- Fiber: 1g
- Protein: 29g
- Sugar: 3g
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