Yield: about 4 servings


1½ tbsp. olive oil, divided
¾ lb. top sirloin, cut into strips 1-inch wide and 2-inches long
Salt and pepper, to taste
1½ tbsp. butter
2 leeks, white and light green portions only, cleaned and finely chopped
8 oz. baby bella mushrooms, sliced
2 tsp. tomato paste
1 tbsp. all-purpose flour
1¼ cups beef stock
2-3 spoonfuls sour cream
1 tsp. Dijon mustard
1 tsp. lemon juice
Cooked egg noodles, for serving
Fresh parsley, finely chopped for garnish

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  • step 1: HideShow Images

    In a large skillet over medium-high heat, warm the about half of the olive oil.  Pat the beef dry with paper towels and season with salt and pepper.  Add some of the beef strips in a single layer, being sure not to crowd the pan.  Sauté until browned but still slightly pink on both sides, about 1 minute per side.  Transfer to a bowl.  Repeat with remaining oil and meat.

  • step 2: HideShow Images

    In the same pan over medium heat, melt the butter.  Add the leeks and sauté until lightly browned and tender, about 5 minutes.  Add the mushrooms and sauté until nicely browned, about 5 minutes more.  Season with  salt and pepper to taste.

  • step 3: HideShow Images

    Stir in the tomato paste and cook until well-blended, about 1 minute.  Sprinkle the flour over the vegetables and stir to incorporate.  Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan.  Boil for 1 minute, then reduce the heat to medium.  Return the meat to the pan along with any accumulated juices and cook just until the beef is heated through, about 2 minutes.  Stir in the sour cream, mustard and lemon juice and heat just until the sauce is warm.  Remove from the heat, serve over egg noodles and garnish with fresh parsley.