– 1 lb sirloin or flank steak, thinly sliced – 8 oz mushrooms, sliced – 1 small onion, chopped – 2 tbsp flour – 2 cups beef broth – 1 tbsp Worcestershire sauce – ½ cup sour cream – Salt & pepper to taste – Egg noodles or rice, for serving
Slice 1 lb of sirloin or flank steak thinly. Sear in a hot skillet with oil until browned, then remove and set aside to keep it tender.
Sauté 1 small chopped onion and 8 oz sliced mushrooms until golden and softened, scraping up the browned bits for extra flavor.
Stir in 2 tbsp flour, then add 2 cups beef broth and 1 tbsp Worcestershire sauce. Simmer until thickened, about 5 minutes.
Return beef to the pan, reduce heat, and stir in ½ cup sour cream. Heat gently—do not boil—to keep the sauce creamy and smooth.
Serve hot over egg noodles, mashed potatoes, or rice. Garnish with parsley. Refrigerate leftovers for up to 3 days in an airtight container.