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Ingredients
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Beef and Marinade
Vegetables & Aromatics
Sauce
To Serve
Method
Beef and Marinade
Slice and Marinate
Trim beef of excess fat and slice thinly across the grain into 1/4-inch strips. In a bowl combine the red wine, Worcestershire sauce, smoked paprika, kosher salt, and black pepper. Add the beef and toss to coat. Let sit at room temperature for 10–15 minutes while you prepare other ingredients (or refrigerate up to 2 hours).
Vegetables & Aromatics
Prepare the vegetables: thinly slice the onion, clean and slice the mushrooms, mince the garlic, and cut the red bell pepper into thin strips. This ensures they cook evenly and quickly when sautéed.
Sauce
Brown Beef
Heat a large skillet or sauté pan over medium-high heat and add 1/2 tablespoon olive oil. Working in a single layer (do not overcrowd), sear the marinated beef strips for 45–60 seconds per side until browned but still slightly pink in the center. Remove beef to a plate and keep warm. Repeat as needed, adding small additional splashes of oil if necessary.
Sauté Vegetables
Reduce heat to medium and add remaining 1/2 tablespoon olive oil and 1 tablespoon butter to the pan. Add sliced onions and sauté 4–5 minutes until softened and starting to caramelize. Add mushrooms and red pepper and cook another 5–6 minutes until mushrooms release their liquid and it evaporates. Stir in minced garlic and cook 30–45 seconds until fragrant.
Deglaze and Build Sauce
If using, add the sherry or dry white wine (2 tbs) to deglaze the pan, scraping up browned bits, and cook 1–2 minutes until most of the liquid reduces. Stir in the tomato paste and cook 1 minute. Sprinkle the tablespoon of flour over the vegetables and stir to combine; cook 1 minute to remove raw flour taste.
Finish Sauce
Gradually pour in the beef broth while stirring to avoid lumps and bring to a gentle simmer. Let simmer 3–4 minutes until the sauce thickens slightly. Reduce heat to low and whisk in the sour cream and Dijon mustard until smooth — do not boil once sour cream is added to avoid curdling. Return the seared beef and any accumulated juices to the pan and heat just until the beef is warmed through (1–2 minutes). Stir in the remaining 1 tablespoon butter and chopped parsley, adjust seasoning with salt and pepper to taste.
To Serve