Ingredients

• 2 lbs beef sirloin or tenderloin, cut into thin strips

• 2 tbsp butter

• 1 tbsp vegetable oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 8 oz wild mushrooms (chanterelles, porcini, or cremini), sliced

• 1 tbsp flour

• 1 cup beef stock

• 1 cup sour cream

• 1 tbsp Dijon mustard

• 1 tbsp Worcestershire sauce

• ½ tsp smoked paprika

• Salt and freshly ground black pepper to taste

• Fresh dill or parsley for garnish

• (Optional) 1 shot of vodka for deglazing

Instructions

1. Preheat and Sear

Heat the Platinum Jumbo Skillet over medium-high.
Add butter and oil — this prevents burning while still giving flavor.
Once hot, add beef strips in a single layer. Sear quickly for 1–2 minutes per side until browned.
Remove beef and set aside — the skillet’s large surface ensures even searing without steaming the meat.

2. Sauté the Aromatics

In the same skillet, add onions and cook until translucent.
Add garlic and sliced wild mushrooms. Sauté until golden brown and fragrant, about 5 minutes.
If desired, deglaze with a splash of vodka to lift browned bits from the bottom.

3. Build the Sauce

Sprinkle flour over the mushroom mixture and stir for 1 minute to eliminate the raw taste.
Gradually pour in beef stock while stirring until smooth and slightly thickened.
Add sour cream, Dijon mustard, Worcestershire sauce, and paprika.
Mix until creamy and uniform.

4. Combine and Simmer

Return seared beef to the skillet.
Lower the heat, cover with the Platinum Dome Cover, and simmer gently for 15 minutes.
The dome lid’s moisture-locking seal keeps the beef tender and the sauce rich and glossy.

5. Season and Finish

Taste and adjust seasoning with salt and black pepper.
Remove from heat and let rest covered for 5 minutes to settle the flavors.