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Prep Time: 8 Minutes Cook Time: 10 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 pound top round or sirloin, cut into 1/2-inch slices |
salt and pepper |
1/2 medium onion, thinly sliced (about 1 cup) |
8 ounces sliced mushrooms |
2 cloves garlic, minced |
1 cup low-sodium beef broth |
1/3 cup sour cream |
2 tablespoons all-purpose flour |
1/4 cup dijon mustard |
1 tablespoon chopped fresh parsley |
Directions:
1. Warm oil in a large skillet over high heat. Sprinkle beef with salt and pepper; add to skillet with onion. Cook, stirring, for 2 minutes. Stir in mushrooms and garlic; sauté for 2 minutes. Reduce heat to medium, stir in broth, cover and cook 3 minutes.
2. In a bowl, whisk sour cream and flour. Whisk in some broth from skillet to loosen mixture. Add sour cream mixture to skillet. Cook, stirring, until thickened, about 3 minutes. Stir in mustard and parsley. Season with salt and pepper and serve.
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