Ingredients:
- 1.5 lbs (680g) Sirloin steak, thinly sliced against the grain
- 2 tbsp (30ml) Olive oil
- 1 Medium Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 8 oz (227g) Cremini Mushrooms, sliced
- 1/2 tsp (2.5ml) Smoked Paprika
- 1/4 tsp (1.25ml) Ground Black Pepper
- 1/2 tsp (2.5ml) Sea salt (or to taste)
- 1 cup (237ml) Beef broth (low sodium)
- 1/2 cup (118ml) Dry Sherry (optional, adds depth of flavor - Chicken broth can be substituted.)
- 1 tbsp (15ml) Dijon Mustard
- 1/2 tsp (2.5ml) Worcestershire sauce (Ensure keto-friendly version, some contain sugar)
- 1 cup (237ml) Heavy cream
- 4 oz (113g) Cream cheese, softened
- 2 tbsp (30g) Fresh Parsley, chopped (for garnish)
- 1 tbsp (15ml) Xanthan Gum (for thickening, optional - see notes for alternative)
Instructions:
- Slice the sirloin steak thinly against the grain. Season with salt, pepper and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add onion and sauté until softened. Add garlic and mushrooms; cook until mushrooms are browned.
- Push the vegetables to the side of the skillet. Add the sliced beef in batches (do not overcrowd the pan) and sear until browned on both sides. Remove the beef from the skillet and set aside.
- Pour beef broth and sherry (if using) into the skillet and scrape up any browned bits from the bottom of the pan.
- Stir in Dijon mustard, and Worcestershire sauce into the broth mixture. Bring to a simmer, then reduce heat to low.
- Stir in cream cheese until melted and smooth. Slowly stir in heavy cream.
- If using xanthan gum, whisk it with 1 tablespoon of water in a small bowl. Slowly drizzle the xanthan gum slurry into the sauce while whisking constantly to prevent clumping. Alternatively, simmer the sauce to allow it to naturally thicken, stirring occasionally.
- Return the beef and mushrooms to the skillet. Simmer for 5-10 minutes, or until the beef is heated through and the sauce has thickened to your desired consistency.
- Garnish with fresh parsley. Serve immediately.