This is one of my favorite go-to meals for a weeknight. But it's delicious enough to serve if you've got company coming. Give it a try and let me know what you think!
- 1 lb sirloin steak, or strip steaks
- 2 tablespoons olive oil
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 large clove garlic, crushed
- 1/2 cup chicken broth
- 1/2 cup cooking red wine (or Marsala)
- 1 tablespoon parsley, chopped ( may substitute 1 t. dried parsley)
- 1 cup sour cream
- Freshly ground black pepper, to taste
- Sea salt, to taste
- Heat oil in large heavy skillet until very hot but not smoking. Brown steaks in the heavy skillet, about 2 minutes each sides. Remove beef from pan and keep warm. It's important to remove the beef as soon as it's browned - don't worry about cooking through, because it will cook through when returned to the sauce.
- Saute onions, mushrooms, and garlic. (You can use the pan in which you cooked the steak). Cover if necessary to keep pan from drying out. When mushrooms and onion are tender, deglaze pan with chicken broth and wine. Reduce heat to low. Add pepper and parsley. Stir, and taste sauce for salt - you probably won't need any due to the salt in the other ingredients.
- While the mushrooms are cooking, slice the steak into strips about 1/2" thick. Return beef to skillet, and stir to combine. Heat through over medium-low heat.
- Place sour cream in a small bowl, and add 3 T. of the hot pan sauce, one tablespoon at a time. This warms and thins the cream so it doesn't curdle when added to the pan. Meanwhile, the sauce in the pan should have reduced a bit.
- Add the sour cream mixture to the pan, and stir to combine. The sauce will look a bit "grainy" at this point - just increase the heat and reduce a little, and it will look creamy again.
- Serve over rice or noodles. OR serve over my White Bean Puree.