Ingredients
Main Ingredients
- 1 pound thin cuts of beef (sirloin or ribeye), cut into thin strips
- 8 ounces mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup sour cream (or Greek yogurt as a substitute)
- 1 cup beef stock (may add a splash while cooking the sauce)
- salt and pepper to taste
- optional paprika or chili flakes for added spiciness
Instructions
- Cooking the Beef: In a pan, heat some oil over medium-high heat. Add the thinly sliced beef and cook until browned. Remove and set aside to retain the beef’s juices and ensure tenderness.
- Creating the Sauce: In the same pan, add the chopped onion and sliced mushrooms, cooking until they become soft and fragrant. Then add the minced garlic and stir for 1 minute to release its aroma.
- Preparing the Creamy Base: Reduce the heat to medium, then add the sour cream and beef stock to the pan, stirring gently to combine thoroughly. Be careful not to boil the sauce to prevent it from splitting, ensuring a smooth and creamy texture.
- Combining and Serving: Return the cooked beef to the pan and stir until heated through and the sauce has thickened to your liking. Season with salt, pepper, and optionally paprika or chili flakes for a spicy kick. Serve hot over rice or noodles for a complete meal.
Notes
- For a lighter alternative, substitute sour cream with Greek yogurt.
- Do not boil the sauce after adding sour cream to avoid curdling.
- Thinly slicing the beef ensures quick cooking and tenderness.
- Serve with egg noodles, rice, or mashed potatoes for a hearty meal.
- Adjust seasoning to taste, especially if using beef stock with added salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Comfort Food
