1 lb beef sirloin or flank steak, thinly sliced

2 tbsp olive oil or butter

1 small onion, finely chopped

8 oz mushrooms, sliced

2 cloves garlic, minced

2 tbsp all-purpose flour

1 1/2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

3/4 cup sour cream

Salt and black pepper, to taste

Cooked egg noodles or rice, for serving

Fresh parsley, chopped (optional garnish)

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Heat oil or butter in a large skillet over medium-high heat.

Add sliced beef and sear quickly until just browned. Remove and set aside.

In the same skillet, sauté onion and mushrooms until softened, about 5 minutes.

Add garlic and cook for 30 seconds. Stir in flour and cook 1 minute.

Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard.

Simmer until sauce thickens slightly.

Reduce heat to low, stir in sour cream, and return beef to skillet.

Heat gently (do not boil) until warmed through. Season with salt and pepper.

Serve over egg noodles or rice and garnish with parsley.