Servings: 4 | Prep Time: 10 min | Cook Time: 25 min | Total Time: 35 min
Ingredients:
- 1 ½ lbs beef sirloin or ribeye, thinly sliced 🥩
- 2 tbsp butter 🧈
- 1 tbsp olive oil
- 1 small onion, finely chopped 🧅
- 3 cloves garlic, minced 🧄
- 2 cups mushrooms, sliced 🍄
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ cup sour cream
- ¼ cup heavy cream
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions:
1️⃣ Sear the Beef:
- Heat olive oil in a skillet over medium-high heat.
- Add sliced beef, season with salt, pepper, and paprika, and cook until browned (about 3-4 minutes).
- Remove and set aside.
2️⃣ Sauté the Veggies:
- In the same skillet, melt butter and add onions and mushrooms.
- Cook until soft and golden (about 5 minutes).
- Stir in garlic and cook for 1 minute.
3️⃣ Make the Sauce:
- Add beef broth and Worcestershire sauce, then simmer for 5 minutes to reduce slightly.
- Lower the heat and stir in sour cream, heavy cream, and Dijon mustard.
- Simmer gently (don’t boil) until the sauce thickens.
4️⃣ Combine & Serve:
- Return the beef to the pan, stir, and cook for 2 more minutes until heated through.
- Garnish with fresh parsley.
Serving Ideas:
✅ Serve over zucchini noodles or cauliflower rice.
✅ Pair with shirataki noodles for a more traditional feel.
✅ Enjoy alongside steamed broccoli or roasted asparagus.
Would you like a keto-friendly bread option to serve with this? 😊
