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Steak Strips and Onions

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Beef steak strips simmered in a richly flavored sauce. This dish comes together rather quickly, and is so good!















1 ½ pound beef, sirloin steak
or even round steak cut into thin strips
3 tablespoons all-purpose flour
1 ½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dry mustard
4 tablespoons butter
or margarine
2 garlic
cloves, minced
1 cup onions
red, sliced or chopped
1 ½ cup beef stock
1 tablespoon ketchup
or tomato paste
1 teaspoon worcestershire sauce
½ cup sour cream
or parsley, chopped, for garnish, if desired


Trim excess fat from meat. Cut meat into thin strips.

Combine flour with salt, pepper, paprika, and mustard. Toss meat with seasoned flour.

Melt ⅓ of the butter in a large heavy skillet. Add garlic; sauté until golden. Remove; set aside.

Melt ⅓ more butter in the same skillet. Sauté the onions for 5 to 6 minutes. Remove; set aside.

Heat remaining butter in the same large skillet. Sauté meat strips until browned; add the beef stock, onions, and garlic. Stir to dissolve browned bits in the bottom of the skillet.

Simmer, uncovered, 10 to 15 minutes, until meat is tender and the mixture is thickened, stirring occasionally. Add tomato ketchup or paste, Worcestershire sauce and sour cream. Heat gently. Serve over egg noodles or rice.

Sprinkle top with chives or parsley and a healthy dose of fresh ground black pepper, if desired.

Final plate of beef steak strips and onions - close-up


Always stir sour cream into a hot sauce or soup just before serving. Heat it gently and only until the mixture is warmed through.

Allowing the mixture to boil may cause curdling. Milk products won't separate as easily in flour-based mixtures.

This dish comes together rather quickly, and is so good! Beef strips simmered in a richly flavored sauce.

Serve it with rice or warm, crusty French bread to take advantage of the super yummy sauce


* not incl. in nutrient facts

Add review




 over 4 years ago


Lilburn, United States
 over 2 years ago

Awesome recipe

, United States
 over 2 years ago

Can you substitute regular mustard for dry mustard?

Camira, Australia
 over 2 years ago

Use both dry and pre-mixed mustards for a different hit....

Fairfield, United States
 over 2 years ago


, United States
 almost 2 years ago

Was very good! My 2 yo finished his whole plate and mommy/daddy had seconds. Will make again!

, United States
 almost 2 years ago

Excellent recipe. I made it once with tomato paste and once with ketchup. I recommend the paste. I also used shallots instead of onions and added mushrooms. Delicious.

Fort Worth, United States
 almost 2 years ago

Such a good recipe! So glad I came across it, although I put all dry ingredients including onion and garlic in a bowl (then mixed up) to marinate while I was out. Later added beef stock and sour cream while cooking. Loved it! No butter for me. I used grapeseed oil. Very surprised by all the flavor.

Tucson, United States
 over 1 year ago

I'm a little confused on the sautéing directions. So am I to sauté garlic in one skillet, onion in another skillet and then brown the meat in another skillet and then combine in the meat skillet? Just making sure.

All the sauteeing are in the same large skillet. Each time take the cooked ingredients out, set aside, and continue with the next. Just edited the direction to make it more clear. Hope this helps, and happy cooking :)

Toronto , Ontario, Canada
 over 1 year ago
, United States
 12 months ago

We tried it tonight and my 2 boys, 9 and 10 ate 2 plates! It's a keeper!

Thanks for the comment. So happy to hear that your kids loved the dish. Happy Cooking :)

Toronto , Ontario, Canada
 12 months ago

Nutrition Facts

Serving Size 231g (8.1 oz)
Amount per Serving
Calories 34948% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 10g 49%
Trans Fat 0g
Cholesterol 91mg 30%
Sodium 880mg 37%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 73g
Vitamin A 11% Vitamin C 6%
Calcium 7% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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