30-Minute Beef Sirloin Stroganoff (No Tenderloin) - Onion and Parsley

Clean and cut 1 kg of top round steak into steaks, then slice into thin strips.

Mix the sliced meat with two teaspoons of meat tenderizer, ensuring all pieces are coated.

Let the meat rest, marinating in the tenderizer for 15 minutes.

In a skillet, melt one tablespoon of butter (or margarine) over medium heat.

Add one very finely minced (or grated, if preferred) onion and sauté until wilted.

Increase the heat and add the drained meat to the skillet, sautéing well until browned and releasing as little liquid as possible.

Season the seared meat with a little black pepper and paprika. Add three tablespoons of Worcestershire sauce and two tablespoons of mustard, mixing well.

Incorporate one-half cup of ketchup into the meat and let it simmer over low heat for another 2 minutes to deepen the flavors.

Taste and adjust the salt, adding a little more if necessary since the tenderizer already contains salt.

Reduce the heat and stir in 600g of heavy cream (three small containers), mixing gently until a creamy sauce is achieved.

Let the stroganoff heat through for a few more minutes on low heat until the sauce slightly thickens, then turn off the heat.