Mushroom Beef Stroganoff


2 tbsp. olive oil
1 lb. sirloin steak, cut into 1" strips 
1 packet Healthy Solutions Perfect Steak spice blend
8 oz. Cremini or Baby Bella mushrooms, halved 
2 cups beef stock 
2 tbsp. cornstarch 
1 tsp. Dijon mustard 
1/4 cup sour cream


Heat 1 tbsp. olive oil in a skillet over medium-high heat.  Add 1/2 of the steak strips to the pan and brown quickly. Remove steak from the skillet and set aside. Brown remaining meat and set aside with first batch.

Lower heat to medium and add the remaining tablespoon olive oil to the skillet. Add the mushrooms to the skillet and sauté until lightly browned. Add 1¾ cups of the beef stock, reserving ¼ cup. Stir in seasoning blend and mustard. Turn heat to medium/low and continue to cook on stovetop for an additional 2 to 3 minutes.

Meanwhile, mix the cornstarch with the remaining ¼ cup of beef stock until smooth and there are no lumps. Pour the mixture into the skillet and cook 2-3 minutes while the sauce thickens.

Turn off the heat. Stir in the sour cream, mustard and steak.

Serve the stroganoff with noodles or rice.

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