Ingredients:

  • 1 lb sirloin steak, cut into ½-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • 8 oz baby bella mushrooms, sliced
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium beef broth
  • 1 cup full fat sour cream
  • 1 tbsp worcestershire sauce
  • 1 tsp fresh parsley, chopped

Instructions:

  1. Pat the cubed sirloin completely dry with paper towels and season generously with salt and pepper.
  2. Heat vegetable oil in a Dutch oven over medium-high heat until shimmering. Add beef in a single layer and sear without stirring for 2 minutes, then toss and sear for another 1-2 minutes until a deep mahogany crust forms. Remove beef to a plate, leaving the browned bits in the pot.
  3. Lower heat to medium and add butter. Once melted, stir in the sliced mushrooms and sauté for 5-7 minutes until moisture evaporates and they turn golden brown.
  4. Add the diced onion and cook until translucent, about 3-4 minutes.
  5. Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  6. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  7. Gradually pour in the beef broth while whisking constantly to prevent lumps. Stir in the Worcestershire sauce.
  8. Simmer the soup until thickened. To finish, temper the sour cream by mixing a small amount of hot soup into the cream first, then stir the mixture into the pot over low heat to maintain a stable emulsion.
  9. Return the seared beef to the pot, stir to combine, and garnish with fresh chopped parsley.