Ingredients:

  • 1 lb (450g) beef sirloin, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cups (150g) mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ cup (120ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • ½ cup (120ml) sour cream
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)
  • Cauliflower rice or zucchini noodles (for a low-carb option)

Instructions:

  1. Slice beef sirloin thinly against the grain and season with salt and pepper.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 2-3 minutes, then remove beef from skillet and set aside.
  3. In the same skillet, add remaining butter and sauté onions until translucent. Add garlic and mushrooms; cook until mushrooms are browned, about 5-7 minutes.
  4. Stir in thyme and paprika. Pour in beef broth and Worcestershire sauce; bring to a simmer. Mix in sour cream until well combined.
  5. Return beef to the skillet; stir until heated through and well coated in sauce.
  6. Garnish with fresh parsley if using and serve over cauliflower rice or zucchini noodles.