INGREDIENTS
4 tbsp. Butter, divided
1 Onion, chopped
4 Cloves Garlic, crushed or minced
500g Sliced Mushrooms
1 kg Lean Beef Fillet Steaks, seasoned with salt and pepper and cubed into 1 1/2-inch piece (sirloin, tenderloin, eye fillet, or scotch fillet)
2 tsp. Dijon Mustard
1 tsp. Paprika, (smoky or mild)
1/3 cup Dry White Wine or Brandy, (or more if you like it stronger)
2 cups Beef Broth (or stock), (or 2 cups water mixed with 1 tablespoon vegetable stock powder)
2 tbsps. Flour
1 tbsp. Worcestershire Sauce
Salt and Pepper, to taste
I Bay Leaf
1 cup Light Sour Cream, at room temperature, (or reduced-fat cooking cream)
Freshly Chopped Parsley, to garnish
INSTRUCTIONS
Melt 2 tablespoons of butter in a large non-stick frying pan over medium heat. Sear the steak in single-layer batches until browned; transfer to a separate plate and set aside until all batches are done.
Melt the remaining butter in the pan; add the onions and sauté until transparent, then add the garlic and fry until just fragrant (about 30 seconds). Add the mushrooms and cook until the mushrooms are tender and cooked through (about 4 minutes). Mix in the mustard and paprika.
Add the wine and cook for about 3 minutes while stirring occasionally to mix all the flavors through, deglazing the pan while scraping any browned bits off the bottom of the pan with your spoon. Allow wine to reduce to about half the amount (about 3 minutes).
While wine is reducing, grab a small jug and whisk together the beef broth (or stock), flour, and Worcestershire sauce until smooth. Pour the beef broth mixture into the pan, mix well and bring to a simmer for about 5 minutes, stirring occasionally until the sauce begins to thicken.
Return the beef and any juices from the plate to the pan and season with any extra salt and pepper (if desired). Reduce heat down to low and mix in sour cream. Heat until hot (do not boil).
Serve with plain rice on the side.
