Start with a little prep work to make cooking seamless:

Slice the Beef: Cut your beef into thin strips, ensuring you slice against the grain to maximize tenderness. Lightly season with salt and pepper.

Chop the Vegetables: Finely dice onions, mince the garlic, and thinly slice the mushrooms.

Measure Essentials: Set aside your broth, sour cream, flour, and Worcestershire sauce so you can grab them quickly when needed.

Warm a large skillet over medium-high heat and add a drizzle of oil.

Add the beef strips in a single layer, cooking in batches to avoid crowding.

Tip: Searing locks in the beef’s juices and adds a rich, caramelized flavor.

In the same skillet, add a dollop of butter and let it melt.

Sauté the onions and garlic until they become soft, aromatic, and translucent.

Toss in the mushrooms and sauté until they release their liquid and develop a golden color.

Dust the flour over the sautéed vegetables and mix well until fully incorporated, forming a thickening base for the sauce.

Gradually pour in the beef broth, whisking continuously to ensure a smooth consistency.

Let the sauce simmer gently, allowing it to thicken and develop flavor.

Add the seared beef back into the skillet, stirring to coat the strips in the flavorful sauce.

Reduce the heat to medium-low and let the dish simmer for about 8-10 minutes, allowing the beef to soak up the sauce while staying tender.

Take the skillet off the heat before incorporating the sour cream to avoid curdling. Gently stir the sour cream into the sauce until it becomes smooth and creamy.

Toss the noodles with a small amount of butter to enhance flavor and prevent sticking.

To achieve a classic presentation, spoon the sauce over a bed of egg noodles. Alternatively, mix the noodles directly into the sauce for a fully combined dish.

Top with freshly chopped parsley or a dash of paprika for an extra touch of color and flavor.