1-Heat a large deep pan or dutch oven over medium-high heat: Add 2 Tbsp oil, and when it’s very hot, add the 1 lb top sirloin steak strips in a single layer. Sear them for 1 minute per side without stirring, and cook in batches to avoid crowding. Remove the beef and cover it to keep it warm.

2-Add 2 Tbsp unsalted butter, 1/2 finely chopped onion, and 1/2 lb thickly sliced brown mushrooms to the pan: Sauté for 6-8 minutes until the liquid evaporates and the vegetables are soft and browned.

3-Add 1 minced garlic clove and sauté for 1 minute until it’s fragrant, filling your kitchen with that wonderful aroma.

4-Stir in 1 Tbsp all-purpose flour and cook for 1 minute to thicken things up a bit.

5-Pour in 1 cup beef broth, scraping up any bits from the bottom of the pan. Add 3/4 cup heavy whipping cream and simmer for 1-2 minutes until the sauce thickens nicely.

6-Temper 1/4 cup sour cream by mixing it with a few tablespoons of the hot sauce from the pan, then stir it continuously into the mixture to keep it smooth.

7-Add 1 Tbsp Worcestershire sauce, 1/2 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Let it simmer until the sauce turns creamy and coats the back of a spoon.

8-Return the beef and any juices to the pan, and warm everything through just before serving to blend the flavors perfectly.

9-Garnish with 1 Tbsp green onion or parsley, and serve over 8-12 oz cooked egg noodles or your favorite grains for a complete meal.