Prepare the Beef: Season the thinly sliced beef with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef in batches to avoid overcrowding the pan, and cook until browned on all sides, about 2-3 minutes per batch. Remove the beef from the skillet and set it aside.
Cook the Onions and Garlic: In the same skillet, add the remaining tablespoon of vegetable oil. Add the finely chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
Sauté the Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Cook until the mushrooms are browned and have released their moisture, about 5-7 minutes.
Deglaze the Pan: Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
Create the Sauce: In a bowl, mix the sour cream, Dijon mustard, and Worcestershire sauce until well combined. Lower the heat to medium and stir this mixture into the skillet with the mushrooms and onions. Cook gently, stirring constantly, until the sauce is smooth and heated through.
Combine Beef and Sauce: Return the browned beef to the skillet, stirring to coat the beef with the sauce. Cook for another 2-3 minutes until the beef is heated through and the flavors have melded. Adjust seasoning with salt and pepper to taste.
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