Beef Slices With Mushroom Sour Cream Paprika Sauce

You can really use any cut of beef for this as long as it is a tender cut like sirloin or beef tenderloin, beef tenderloin is expensive, so I most always use a sirloin roast sliced very thin or a thick beef rib steak sliced thinly. Place the beef in the freezer to partially freeze, it will make slicing easier. To save time prepare the sour cream/paprika sauce a day ahead and refrigerate. This is a delicious beef recipe that can be doubled if desired. Cooking time is for the sour cream sauce and for browning the beef slices.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 4 -5  tablespoons butter
• 2  large onions, chopped
• 1  tablespoon  chopped fresh garlic
• 1  large green bell pepper, chopped
• 1  lb  small button mushroom
• 2  tablespoons flour
• 1 1⁄2 tablespoons paprika
• 2 1⁄2 cups beef broth
• 1  tablespoon Worcestershire sauce (optional)
• 1  tablespoon tomato paste
• 3⁄4 cup sour cream
• 2  lbs  beef sirloin tip roast, cut into about 1/4 - 1/2-inch slices (slice in half if the slices are big)
•  white wine, to deglaze (optional)
•  chopped tomato
•  salt and pepper

Directions

1. This can be done a day ahead: melt butter in a large deep skillet over medium heat.
2. Add in onions, garlic and green bell pepper; saute until golden (about 8 minutes).
3. Add in mushrooms and saute until the stir to soften (about 5 minutes).
4. Mix in flour and paprika; stir for 2 minutes.
5. Add in beef stock and tomato paste and Worcestershire sauce (if using); bring to a boil, stirring constantly with a wooden spoon; boil until the sauce thickens and the paprika flavor mellows, stirring frequently (about 7-8 minutes).
6. Season with salt and pepper.
7. Mix in sour cream and remove from heat.
8. If you are preparing this to serve the following day, cool, cover and refrigerate, just bring to a simmer before adding in beef.
9. Transfer the sauce to a large dish with high sides.
10. Melt butter in a skillet over medium heat.
11. Working in batches add in beef slices, season with salt and pepper and cook until brown on each side; transfer to a plate.
12. Add in more butter if needed and continue with remaining beef slices.
13. Transfer the beef to the sauce along with any juices from the plate.
14. You can deglaze the pan with some white wine, then add it to the sauce if desired.
15. Top with chopped tomatoes and serve.