Ingredients
Scale
- 1 lb beef tenderloin, sliced into strips
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- Fresh parsley for garnish
- Cooked egg noodles or rice, for serving
Instructions
- In a large skillet, heat olive oil over medium-high heat until shimmering. Add the beef strips in a single layer, searing them until browned, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, add the chopped onions and minced garlic, sautéing until they soften and become fragrant, about 3-4 minutes.
- Toss in the sliced mushrooms and cook, stirring frequently, until they release their moisture and begin to caramelize.
- Sprinkle the flour over the vegetable mixture, stirring to combine and cook for about 1 minute to eliminate the raw flour taste.
- Gradually pour in the beef broth while continuously stirring, letting the mixture thicken and turn glossy.
- Reduce the heat and gently stir in the sour cream until fully incorporated, creating a creamy sauce. Return the browned beef to the skillet, allowing it to reheat.
- Season with salt and pepper to taste.
- Serve the dish over cooked egg noodles or rice, garnished with fresh parsley.
Notes
For a vegetarian spin, substitute beef with mushrooms or tofu. This dish can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Russian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 80mg