Ingredients
Equipment
Method
1. Prep Your Ingredients
- Before you even turn on the stove, ensure all your ingredients are ready. Thinly slice your chosen beef cut against the grain for maximum tenderness. Chop your onion finely and slice your mushrooms thickly. Mince your garlic. This mise en place makes the cooking process smooth and enjoyable.
2. Sear the Beef (The Right Way)
- Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp olive oil, and once it's very hot and shimmering, carefully add your thinly sliced beef strips in a single layer. Cook for just 1 minute per side without stirring, allowing the beef to develop a beautiful brown crust. Cook until just browned and no longer red inside. To avoid overcrowding and ensure proper browning (not steaming), sear the beef in 2 batches. Once done, remove the seared beef to a plate and cover it loosely to keep warm, along with any delicious accumulated juices.
3. Deglaze for Deeper Flavor (Our Secret Twist!)
- With the pan still hot from searing the beef, pour in the 1/4 cup dry white wine, brandy, or cognac. Immediately and aggressively scrape up all the caramelized 'fond' from the bottom of the pan with a wooden spoon. Simmer for 1-2 minutes until the liquid is mostly evaporated, leaving behind a wonderfully flavorful residue.
4. Sauté Aromatics & Mushrooms
- To the same pan, add 2 Tbsp unsalted butter. Once melted, add the finely chopped medium onion and thickly sliced brown mushrooms. Sauté for 6-8 minutes, stirring occasionally, until the liquid from the mushrooms has evaporated and the onions and mushrooms are soft, lightly browned, and fragrant.
5. Build the Roux & Fragrant Garlic
- Add the 1 minced garlic cloves to the pan and sauté for just 1 minute until it becomes wonderfully fragrant. Be careful not to burn it. Then, sprinkle in 1 Tbsp all-purpose flour and sauté for another minute, stirring constantly.
6. Create the Creamy Sauce Base
- Gradually pour in 1 cup of beef broth, scraping any remaining delicious bits from the bottom of the pan. Stir well to combine, ensuring no lumps from the flour. Next, add 3/4 cup of heavy whipping cream. Bring the mixture to a gentle simmer and cook for 1 to 2 minutes, stirring, until the sauce begins to visibly thicken and emulsify, becoming smooth and cohesive.
7. Temper the Sour Cream & Final Seasoning
- Before adding the 1/4 cup of sour cream directly to the hot sauce, temper it. In a separate small bowl, stir a few tablespoons of the warm sauce into the sour cream until well combined and warmed. Then, slowly add the tempered sour cream back to the pan, stirring constantly until fully incorporated and the sauce is beautifully creamy. Now, stir in 1 Tbsp Worcestershire sauce and 1/2 tsp Dijon mustard, and season with 1/2 tsp salt and 1/4 tsp black pepper, or adjust to your taste. Continue to simmer gently until the sauce reaches your desired creamy consistency. Finally, return the seared beef, along with any accumulated juices, back to the pan and bring the sauce just to a simmer, cooking only until the beef is heated through. Garnish with fresh green onion or parsley before serving.
Nutrition
Notes
For tender beef, slice against the grain and sear quickly in batches, avoiding overcrowding. Always temper the sour cream by mixing it with a few tablespoons of warm sauce before adding it to the pan to prevent curdling. Store leftovers for 3-4 days in the fridge; reheat gently on the stovetop, adding a splash of broth or cream if needed. Nutrition information is estimated based on common ingredients and serving sizes and may vary.