By Robert J. Matthews
1.5 lbs (680g) beef sirloin or tenderloin, thinly sliced Salt and pepper to taste 2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, minced 8 oz (225g) cremini or button mushrooms, sliced 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 cup (240ml) beef broth
Season the thinly sliced beef with salt and pepper.
Fill a cocktail Heat olive oil in a large skillet over medium-high heat. Add the seasoned beef and cook until browned on all sides.
In the same skillet, add finely chopped onions and cook until softened.
Add minced garlic and sliced mushrooms to the onions. Cook until the mushrooms release their moisture and turn golden brown.
Sprinkle flour over the mushroom mixture, stirring well to combine.
Stir in tomato paste, beef broth, Worcestershire sauce, and Dijon mustard. Bring the mixture to a simmer.
Return the cooked beef to the skillet and simmer for 5-7 minutes to allow the flavors to meld and the sauce to thicken.