Heat the olive oil and butter in a large skillet over medium heat.
Add the onion and garlic, sauté until soft and fragrant.
Add the mushrooms and cook until golden brown.
Add the thinly sliced beef and cook until golden brown. Remove the meat and set aside.
Sprinkle the flour over the vegetables and mix well to make a roux. Slowly add the beef stock, stirring to avoid lumps.
Return the meat to the skillet, add the crème fraîche and mustard. Simmer for 5 minutes until the sauce thickens.
Season with salt and pepper. Garnish with fresh parsley and serve immediately.
Enjoy!
Advertisement:
Thanks for your SHARES!
GROUND BEEF AND PEPPERS SKILLET
This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
Sloppy Joe Grilled Burritos
Slow Cooker Mediterranean Stuffed Peppers with Rice
Best Leprechaun Bait Recipe
Cheeseburger Biscuit Bake
Here’s how to effortlessly degrease kitchen stoves and leave them looking like new.
PFATS Cancels Scholarships Of 10 Players For Anthem Kneeling, “Kneel For The Flag”
Insanely Delicious Tater Tot Pizza: A Slice of Heaven!