Prep 20 mins
Cook 20 mins
This is one of my family's favorites. It's easy and company is always impressed. I prefer to serve with pasta, but it's also good with rice.
- 3 tablespoons flour
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 -1 1⁄2 lb sirloin steak, cut 1/2-inch thick
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1⁄2 cup onion, chopped
- 1 garlic clove, pressed
- 1⁄2 lb fresh mushrooms, sliced
- 1⁄2 cup Burgundy wine
- 1⁄2 cup beef bouillon
- 1 teaspoon chervil
- 1 teaspoon lemon rind
- 1⁄2 teaspoon paprika
- 1 cup sour cream
- Mix flour, salt and pepper.
- Slice steak into 2" strips and dredge in seasoned flour.
- Heat oil and 2 tbsp of butter in fry pan until piping hot.
- Add steak and cook, stirring constantly, until lightly browned. Do not overcook, as steak should be RARE.
- Remove from frypan and reduce heat to low.
- Add remaining butter to frypan, then add onion, garlic and mushrooms.
- Cook, stirring constantly, for 3 minutes, or until onion and mushromms are tender but not brown.
- Return steak to frypan. Add burgundy, bouillion, chervil, lemon rind and paprika and mix well. Sason with additional salt and pepper if needed.
- Simmer for 5 minutes, or until most of the liquid has evaporated.
- Stir in sourcream and heat through, but DO NOT BOIL.
- Remove from heat and keep warm.
- Serve over pasta or inside rice border.