1½poundssirloin steak sliced into bite-size pieces
½teaspoonMontreal Steak seasoningto own taste
1largeyellow onion chopped
2cupsfreshly sliced white mushrooms
¼cupwhite table wine
1tablespoonWorcestershire sauce or to own taste
1cupof almost room temperature sour cream
Fresh ground black pepper
chopped parsley for garnish
Cut sirloin steak into bite-sized strips and thoroughly season the sliced sirloin steak with Montreal steak seasoning. Let the sirloin steak come to room temperature; about 25-30 minutes.
Place a large metal skillet on medium heat; add unsalted butter, and olive oil to metal skillet.
Once oils have heated; add sliced sirloin steak strips, chopped yellow onion, and sliced white mushrooms. Cook on medium heat for about 5 minutes occasionally stirring the meat to evenly cook.
Add 2 tablespoons of all-purpose flour to the metal skillet and continue to stir flour and meat for about 2 minutes time. Then add beef broth, white table wine, tomato paste, Worcestershire sauce, and Dijon mustard to the metal skillet; simmer for 10 minutes before adding room temperature sour cream to metal skillet. Cook another 5 minutes on lowest heat setting.