Remove the skillet from the heat before you add in the sour cream.

You just want it to be a little more solid, so you get even cuts and aren’t tearing the meat. To make sure you get even cuts of meat, it is best if you can put your steak in the freezer for about 20 minutes before you start. This really helps to make sure your beef is tender. So turn your steak so you can see the lines are running parallel to you. One of the best tips for cutting any meat, is to slice against the grain. You want something that is tender and juicy and good for quick cooking, not a tough cut of beef. See the notes above for cuts of beef that are recommended for this type of recipe.

Serve immediately over egg noodles, rice or potatoes.

Once well combined, taste and season with salt and pepper as desired.

Remove from the heat and stir in the mustard and sour cream.

Simmer for about 4-5 minutes until it starts to thicken and the meat is mostly cooked.

Reduce the heat to medium, add back in the mushrooms and onions and pour in the beef broth and Worcestershire sauce.

Once the butter is melted and the pan is very hot, add the strips of steak and sear on each side for just a minute, the steak will still be raw in the center. Add the butter to the pan to melt of medium high heat.Toss the strips of steak with the flour, salt and pepper. Meanwhile thinly slice your steak against the grain.Add in the garlic and cook for about a minute. Sautee the onions and mushrooms for 5-6 minutes until they are soft.

In a large skillet heat the oil over a medium high heat.Be sure to scroll down to the recipe card to get the measurements and full instructions!

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