👩🏻🍳 How to make it- step by step
Prepare the steak:
Season the steak slices generously with salt and pepper. Heat the oil in a large skillet over medium-high heat.
Sear the steak until it’s browned on both sides, then set it aside.
Cook onions and mushrooms
Sauté the onions until they become translucent. Add the mushrooms and garlic, continuing to cook until the mushrooms are nicely browned.
Make the sauce:
Sprinkle flour over the mushrooms and onions, stirring thoroughly.
Slowly pour in the beef broth, continuously stirring and scraping the bottom of the skillet to release any bits of beef on the bottom of the pan.
Combine and cook:
Add sour cream (or Greek yogurt), Worcestershire sauce, and Dijon mustard to the skillet. Whisk it all until you have a thick silky sauce.
Return the steak to the skillet and allow everything to simmer for an additional 2-3 minutes.
🍯 Storage
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm up on the stovetop over medium heat, stirring occasionally until heated through.
