Ingredients
Method
- Heat one tablespoon of butter in a large skillet over medium-high heat.
- Add the beef strips in a single layer and sear for three minutes until browned, then set aside.
- In the same skillet, melt the remaining butter and sauté the mushrooms until golden brown.
- Add the onion and cook until translucent, then stir in the minced garlic for sixty seconds.
- Pour in the beef broth, scraping the bottom of the pan to release browned bits.
- Whisk in the Worcestershire sauce and Dijon mustard.
- Simmer until the sauce reduces slightly, then return the beef to the pan.
- Remove from heat and stir in the sour cream until smooth and incorporated.
Notes
Work in small batches when searing the beef to ensure it browns instead of steaming. Always add the sour cream off the heat to prevent it from curdling or separating. Serve immediately over hot egg noodles or steamed rice for the best texture.