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1
Heat a large cast-iron pan over high heat.
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2
Season the beef with salt and pepper to taste.
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3
When the pan is hot, spray it with cooking spray, and add the beef.
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4
Sear the meat, turning it occasionally, until it is deep brown on the outside but still pink in the center, about 4 minutes.
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5
Transfer the meat to a plate, and tent it with foil to keep it warm.
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6
Reduce the heat to medium-high and spray the pan with cooking spray.
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7
Add the onion and season with salt and pepper to taste.
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8
Cover and cook, stirring often, until the onion begins to soften, about 4 minutes.
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9
Add the mushrooms, cover, and cook until the vegetables are tender, about 6 minutes.
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10
Add the ketchup and sherry to the pan; cook until the sherry has evaporated.
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11
Meanwhile, in a small bowl, whisk the broth into the cornstarch.
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12
Pour the cornstarch mixture into the pan, and bring the mixture to a simmer.
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13
Cook until the sauce has thickened, about 3 minutes.
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14
Return the beef to the pan and reheat it slightly.
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15
Remove the pan from the heat.
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16
Stir in the sour cream and parsley.
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17
Season with salt and pepper to taste, if desired, and serve.
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18
Fat: 31g (before), 7.2g (after)
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19
Calories: 508 (before), 222 (after)
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20
Protein: 23g
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21
Carbohydrates: 13g
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22
Cholesterol: 61mg
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23
Fiber: 2g
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24
Sodium: 288mg
