Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, thinly sliced (approx. 150g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tbsp all-purpose flour (8g)
  • 1 cup beef broth (240 ml)
  • 1/2 cup dry sherry or dry white wine (120 ml)
  • 1 tbsp Dijon mustard (15 ml)
  • 1 tsp Worcestershire sauce (5 ml)
  • 1/2 cup sour cream (120 ml)
  • 1 lb leftover steak, cut into thin strips (450g)
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley, for garnish (approx. 4g)
  • 1 lb egg noodles, cooked according to package directions (450g) (Optional)
  • Mashed potatoes (Optional)
  • Rice (Optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add sliced onion and cook until softened and translucent, about 5 minutes. Add sliced mushrooms and cook until softened and browned, about 7-8 minutes. Stir in minced garlic and cook for another minute until fragrant.
  2. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly. Gradually whisk in beef broth and sherry (or white wine), scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  3. Stir in Dijon mustard and Worcestershire sauce. Reduce heat to low and simmer for 5 minutes, or until the sauce has slightly thickened.
  4. Gently stir in sour cream. Be careful not to boil at this stage, as the sour cream can curdle. Add the sliced leftover steak and heat through, about 2-3 minutes. Season with salt and pepper to taste.
  5. Serve immediately over cooked egg noodles, mashed potatoes, or rice. Garnish with chopped fresh parsley.