- 2 tbs veg oil
- 1 lb sirloin cut into 2 x 1 x 1/8 strips
- kosher salt and fresh ground pepper
- 6 tbs butter
- 12 ounces mushrooms
- 1 yellow onion
- 1 tbs tomato paste
- 2 tbs flour
- 2 c beef broth
- 1/4 c sour cream
- 2 tsp dijon mustard
- 2 tsp lemon juice
Preheat skillet-saute meat in 1 tbs oil 1-2 minutes. Remove from heat, set meat aside.
Return skillet to medium-high heat. Melt 2 tbs butter, add mushrooms w/ salt & pepper, when butter foams. Using slotted spoon remove mushrooms and add to meat.
Heat 4 tbs butter, when foaming subsides:
Add onion & cook 5 minutes
Add tomato paste & cook 1 minute
Whisk in flour & cook 1 minute
Pour broth and whisking constantly bring to boil.
Remove from heat.
Whisk in sour cream, mustard & lemon juice.
Season w/salt & pepper.
Add beef, juices and mushrooms tosauce & reheat over medium heat. Do not boil.
Serve over noodles