1 pound top round or sirloin, cut into 1/2-inch slices
Salt and pepper
1/2 medium onion, thinly sliced (about 1 cup)
8 ounces sliced mushrooms
2 cloves garlic, minced
1 cup low-sodium beef broth
1/3 cup sour cream
2 tablespoons all-purpose flour
1/4 cup Dijon mustard
1 tablespoon chopped fresh parsley
How to Make It
Warm oil in a large skillet over high heat. Sprinkle beef with salt and pepper; add to skillet with onion. Cook, stirring, for 2 minutes. Stir in mushrooms and garlic; sauté for 2 minutes. Reduce heat to medium, stir in broth, cover and cook 3 minutes.
In a bowl, whisk sour cream and flour. Whisk in some broth from skillet to loosen mixture. Add sour cream mixture to skillet. Cook, stirring, until thickened, about 3 minutes. Stir in mustard and parsley. Season with salt and pepper and serve.