Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp unsalted butter
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 8 oz cremini mushrooms, sliced
  • 4 cups beef bone broth
  • 1 tbsp sugar-free Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 2 tbsp cream cheese, softened
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the sliced sirloin dry with paper towels. Season with salt and black pepper. Heat butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches to brown the beef until mahogany-colored on all sides (about 2-3 minutes). Remove beef and set aside on a plate.
  2. In the same pot, add the diced onions and mushrooms. Cook until the mushrooms have released their moisture and turned a deep golden brown. Stir in the minced garlic and thyme, cooking for 60 seconds until fragrant.
  3. Pour in the beef bone broth and Worcestershire sauce, scraping the bottom of the pot to release the browned bits (fond). Bring to a gentle simmer and let the flavors meld for 10 minutes.
  4. Lower the heat to medium-low. Stir in the softened cream cheese and heavy cream until the broth is velvety and pale brown. Return the seared beef and any accumulated juices to the pot. Heat through for 2 minutes and garnish with fresh parsley.