Store bought sour cream works just fine in this recipe, but when you up the milk fat to upwards of 30% using whipping cream and make your own…..there are no words to describe. Try it - you won’t be disappointed.
5 Tbsp butter
1 pound of top sirloin, cut into thin strips (Try and keep it local, my friends—lucky you if you’re in Alberta—our beef is the best!)
1/2 cup chopped onion
1-2 cloves of garlic, chopped finely
2 heaping cups sliced mushrooms (white button, cremini, whatevs)
A few dashes Worcestershire sauce
1/8 teaspoon nutmeg (just a quick dash)
1-2 tsp fresh tarragon, chopped (optional)
1/3 cup plus 1 Tbsp beef broth
1 Tbsp corn starch (optional)
1/2 cup sour cream at room temperature (You can substitute plain yogurt for a lower-fat version OR homemade sour cream* for the HELL YES version). Many recipes call for a whole cup of sour cream, but since I add broth, I don’t feel the need for that much.
Salt and pepper to taste
NOTE: Store bought sour cream works just fine in this recipe, but when you up the milk fat to upwards of 30% using whipping cream and make your own…there are no words to describe. Try it - you won’t be disappointed. If you’re going this route, pay close attention to what is in your whipping cream and try to find a brand with no stabilizers or gelatins. This might require a trip to a specialty or organic store. To make sour cream: Heat 1 cup whipping cream to 35 C (95 F), then whisk in 2 tablespoons buttermilk. Let stand at room temperature at least 8 hours, until thickened.
Sprinkle beef strips with salt and pepper. Melt 3 Tbsp of butter in a large skillet (cast iron if you got it!) on medium heat. Increase heat to high/med-high and add the beef. Brown on each side, watching carefully as to not let the butter burn. Work quickly, as the slices are thin and don’t need much time. Overcooking will make the beef tough. After beef is browned, remove from pan and set aside. Keep those drippings in the skillet!
In the same pan, reduce the heat to medium and add the onion. Sauté for a couple of minutes in the delicious remaining beef fat and then add the chopped garlic. Stir garlic/onion combo for a minute before removing from the pan and setting aside in the same bowl as the meat.
In the same pan, melt the last 2 Tbsp of butter. Add the sliced mushrooms and cook on medium high for ~4 minutes, stirring occasionally. Add nutmeg and tarragon (if using). Give a few dashes of Worcestershire sauce.
In small bowl, combine 1 tbsp corn starch with 1 Tbsp of broth. Set aside
With the pan still on medium high, add the beef broth and stir to make sure all the last beef bits, onion/garlic goodness, and mushroom flavor is combined in one lovely concoction. While stirring, add the corn starch+liquid mixture and bring to a simmer. Cook ~30 seconds until thickened, then reduce heat to low.
Add sour cream to mushrooms and mix well. Add back in the beef, onion, and garlic and stir to combine. Season with salt and pepper as desired.
Serve immediately over your starch of choice. My fav is egg noodles, but mashed potatoes or other starch works too. Garnish with chopped parsley.