Swiss Beef Recipe

Marinate beef

In a bowl combine the white wine (or 1 cup beef stock), 1 tablespoon Dijon mustard, 1 tablespoon soy sauce, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Add the cubed beef and toss to coat. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Drain and reserve marinade.

Pat the beef dry with paper towels before searing to promote better browning. Reserve any juices from the beef separately to stir into the sauce later if desired.

Heat a large skillet or sauté pan over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When shimmering, add half the beef in a single layer (do not crowd) and sear until well browned on all sides, about 2–3 minutes per side. Transfer browned beef to a plate and repeat with remaining beef, adding the remaining 1 tablespoon butter if needed. Return all beef to the plate.

Reduce heat to medium. Add the sliced onion to the pan and sauté until translucent and beginning to caramelize, about 6–8 minutes, scraping up brown bits from the bottom of the pan. Add mushrooms and cook until they release their liquid and it evaporates, about 5 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 2 teaspoons of flour over the cooked onions and mushrooms, stir to coat and cook 1 minute to remove raw flour taste.

Slowly stir in the reserved marinade and the 1 cup beef stock, scraping up any browned bits from the pan. Bring to a gentle simmer and cook until the sauce thickens slightly, about 3–5 minutes.

Return the seared beef and any collected juices to the pan. Reduce heat to low, cover loosely and simmer for 6–10 minutes until beef is heated through and tender (not falling apart). If sauce becomes too thick, add a splash of stock or water.

Remove pan from heat and let cool for 1 minute. In a small bowl whisk together the 3 tablespoons sour cream, 1 teaspoon Dijon mustard (additional), 1 teaspoon Worcestershire sauce and 1 teaspoon lemon juice. Temper the sour-cream mixture by adding 2 tablespoons of the hot pan sauce into it, whisking to combine, then stir the tempered mixture back into the pan. This prevents curdling.

Taste and adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Stir in chopped parsley.

Prepare egg noodles or mashed potatoes according to package or personal recipe. Divide 4 cups cooked noodles or mashed potatoes among 4 plates.

Spoon the Swiss beef and sauce over the noodles or potatoes. If using, sprinkle 1/2 cup grated Swiss cheese over each portion so it melts into the sauce. Garnish with additional parsley if desired and serve immediately.