[ Serves 4 ]


  • 1 lb top sirloin steak think sliced or cut in strips
  • 2 tbsp olive oil
  • ½ medium onion chopped
  • ½ mushrooms in pieces or sliced
  • 1 garlic cloves minced
  • 1/2 cup heavy whipping cream
  • 1 tbsp soy sauce
  • 1 tbsp flour
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp cognac (optional)
  • ½ tbsp mustard
  • 1 tbsp paprika
  • 1 cup beef broth


Step 1 – Heat oil in heavy large skillet over high heat until very hot. Working in batches, add the meat in single layer, add salt and pepper and cook 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don’t overcrowd the pan. Remove beef to a plate and cover to keep warm.

Step 2 – Melt 2 tablespoons butter in same skillet over medium heat. Add chopped onions and sauté until tender. Add sliced mushrooms. Lightly season with salt and cook until liquid evaporates. Add beef broth, then Cognac. Whisk in the flour and cook until the mixture thickens. Stir in cream, mustard and paprika.

Step 3 – Add meat and any juices on the platter, to rewarm. Taste and season with more salt and pepper as needed.

Serve over buttered noodles, rice and chips.


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