4 tbsp. butter
1 large onion, chopped
2 packages (227 g each) mushrooms, sliced
1 lb beef, cut into strips
Salt and pepper to taste
All-purpose flour, as needed
¾ cup white wine
3 cups beef broth
1 cup sour cream
284 ml cream of mushroom soup
2 tbsp. tomato paste
1 tbsp. Dijon mustard
Pinch of paprika
Egg pasta, to serve
In a large pot over medium heat, melt 2 tbsp butter, then sauté onion and mushrooms for 5 minutes.
Set aside on a plate.
Generously season the beef strips and lightly flour them.
In the same pot, over high heat, melt 2 tbsp. of butter, then sear the beef strips.
Set aside on a separate plate.
Deglaze the pot with the white wine, then add the beef stock, sour cream, cream of mushroom soup, tomato paste and Dijon mustard.
Bring to a boil, medium heat for 15 to 20 minutes.
Add the beef strips, onion and mushrooms and cook for a further 15-20 minutes.
Sprinkle with paprika and serve with egg pasta.