6 Servings 25 min Cook
28 Oz Beef Top Sirloin
6 Cup, whole Mushrooms
1/4 Cup Butter
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
5 Cup Chicken Broth
2 Tsp Paprika
1 Tbsp Dijon Mustard
1 Lemon yields Lemon Juice
1 Cup Sour Cream
1/4 Cup Parsley
1 Tsp Salt
1/4 Tsp Pepper
Place the steaks in the freezer in a single layer for 30-45 minutes.
This will make it easy to slice the steaks into thin strips.
Meanwhile, clean and slice the mushrooms, mince garlic, and dice onion.
When the steaks are ready, use a sharp knife and slice them as thin as you can.
Season with some salt and pepper.
Grease a large heavy bottom pan with half of the butter.
Once hot, add the beef slices in a single layer - do not overcrowd the pan.
Quickly fry over a medium-high heat until browned from all sides.
Remove the slices from the pan and place in a bowl.
Set aside for later.
Repeat for the remaining slices.
Grease the pan with the remaining butter.
Place the chopped onion and minced garlic in the pan and cook until lightly browned and fragrant, for about 2-3 minutes.
Add the sliced mushrooms and cook for 3-4 more minutes while stirring occasionally.
Add Dijon mustard, paprika, and pour in the chicken broth.
Add lemon juice and bring to a boil.
Cook for 2-3 minutes.
Add the browned beef slices and soured cream.
Take off the heat.
Finally, add freshly chopped parsley.
Enjoy! Let it cool down and store in the fridge for up to 5 days.