Ingredients

3 Tbs olive oil

1.5 lb. top sirloin, cut into thin strip about 1 inch wide and 2 in long

Salt and freshly ground pepper, to taste

3 Tbs unsalted butter

3 leeks, white and light green parts only, cleaned and finely chopped

1 lb cremini mushrooms large, cleaned and sliced

1 Tbs tomato paste

2 Tbs. all-purpose flour

2 1/4 cups beef stock

1/3 cup creme fraiche

2 tsp Dijon mustard

2 tsp fresh lemon juice

Cooked egg noodle or pasta

finely chopped fresh flat-leaf parsley for garnish

Preparation

  1. In a large fry pan over high heat, saute beef until browned but still pinkish for 1 min per side, in olive oil. (Also, also OK to have cubed chuck roast sauteed and boiled for hours to soften and create beef stock). Transfer to bowl.
  2. In the same pan, in melted butter and oil add leeks and saute until soft for 5 min. Add mushroom and saute for 5 min. Season with S and P.
  3. Stir in tomato paste and cook until blended for 1 min. Sprinkle the flour over vegetables and sitr. Increase heat, add stock to bring to a boil for 1 min then reduce to medium. Add creme fraiche, mustard, and lemon juice and cook for 1 min. Adjust seasoning.
  4. Return meat and cook u ntil heated for 2 min.
  5. Serve over egg noodle or pasta.