Ingredients
Equipment
Method
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms and cook until softened, about 3 minutes. Season with salt and pepper, stir, and transfer to a bowl.
- Season steak with salt and pepper and toss with flour.
- Add remaining 2 tablespoons olive oil to skillet over medium-high heat. Brown beef on all sides until well-colored, about 10 minutes. Transfer to bowl with mushrooms.
- Add wine to skillet and reduce by half while scraping up browned bits, about 2 minutes. Pour into bowl with meat and mushrooms.
- Reduce heat to medium, add butter to skillet. Sauté onion and garlic until soft and fragrant, 3-4 minutes.
- Return bowl contents to skillet. Add chicken stock and Worcestershire sauce. Simmer until sauce thickens, about 10 minutes.
- Turn off heat and stir in sour cream, thyme, and parsley.
- Serve over buttered fettuccine or egg noodles.
Notes
The quality of beef matters - look for well-marbled flank or hanger steak. Baby bella mushrooms provide deeper flavor than white button mushrooms. While fresh herbs are preferred, you can substitute dried herbs at a 1:3 ratio. The sauce can be thickened with a cornstarch slurry if needed. For variations, try using ribeye, sirloin, or ground beef. Vegetarians can use portobello mushrooms, and dairy-free versions can use coconut cream instead of sour cream.