Ingredients

1½ pounds sirloin steak (or ribeye)

3 tablespoons all-purpose flour (divided)

½ teaspoon seasoned salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons salted butter

1 small onion (diced)

8 ounces mushrooms (sliced, white or cremini)

1 clove garlic (minced)

14.5 ounces beef broth

2 teaspoons Worcestershire sauce

½ tablespoon Dijon mustard

½ teaspoon dried thyme leaves

½ cup sour cream

Egg noodles, pasta, or mashed potatoes for serving

Instructions

Step 1: Pat the steak dry with a paper towel and cut it into ½-inch-thick strips or 1-inch cubes.

Step 2: Season the beef with seasoned salt and pepper, then toss with 1 tablespoon of flour. Shake off any excess flour.

Step 3: In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef in small batches for about 1 minute on each side until lightly browned. Transfer to a plate and set aside.

Step 4: Reduce the heat to medium. Add butter and onion to the pan, cooking until the onion is softened, about 4-5 minutes. Add the mushrooms and garlic, continuing to cook until softened, about 4 minutes.

Step 5: Add the remaining 2 tablespoons of flour to the mushroom mixture and cook for one minute.

Step 6: Add the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Bring to a boil, reduce the heat, and let simmer uncovered for 5 minutes.

Step 7: Add the browned beef and any juices from the plate back to the sauce. Cook for an additional 2 minutes or until the beef is heated through.

Step 8: Remove from the heat and stir in sour cream. Season with additional salt and pepper to taste. Serve over egg noodles, pasta, or mashed potatoes. Garnish with parsley if desired.

Tips & Variations

For a richer sauce, use ribeye instead of sirloin for more marbling and flavor.

Try substituting Greek yogurt for sour cream to lighten the dish without losing creaminess.

Serve with wide egg noodles for a traditional experience, or try mashed potatoes for a cozy alternative.

Fresh thyme can be used instead of dried for a brighter herbal note.

FAQs

Can I use a different cut of beef?

Yes, sirloin or ribeye are recommended for tenderness. You can also use tenderloin or even stew beef if cooked carefully to avoid toughness.

Is it possible to make this dish ahead of time?

Yes, you can prepare the sauce and beef in advance and refrigerate. Reheat gently before serving and add sour cream just before serving to keep the sauce smooth.