Courtesy of Atkins
1 1/4 pound beef tenderloin or sirloin steak, cut into 2x1 inch strips
salt and pepper
2 tablespoons canola oil (I use olive oil)
1 tablespoon butter
1/2 cup chopped Spanish Onion (I use 1 whole onion)
1 cup small white mushrooms, sliced (I use more than 1 cup and sometimes use a combination of baby bellas and white mushrooms)
1/4 cup dry red wine
1 cup beef broth or stock
1/4 cup sour cream
1 teaspoon Dijon mustard
Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and cover with foil.
Melt butter in skillet; add onion and cook 3 minutes, until softened.
Add mushrooms, and cook 10 minutes stirring occasionally until mushroom liquid evaporates.
Add wine; cook 5 minutes.
Stir in beef broth and cook 10 minutes, until mushrooms are coated in a thick sauce.
Stir in sour cream and mustard. Add meat and accumulated juices, allow to heat for a couple minutes.
Serve. (This is the low carb version)
You can serve over egg noodles - which I have done more often recently.
I have also made this with chicken, and it turns out just as well - this is certainly a favorite in our house!