slightly adapted from: Our Best Bites Cookbook
1 Lb. top sirloin or tenderloin steak (I used ground beef)
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 Tbl. butter, divided
8 oz. mushrooms, chopped
1 c. onion, diced
4 cloves garlic, minced
2 - 2 1/2 c. warm water
3 beef bouillon cubes
5 Tbl. flour
2 tsp. Worcestershire sauce
3/4 c. sour cream
Slice steak into strips 1/4-inch thick and about 2 inches long. Sprinkle with salt and pepper and set aside. Melt 2 Tablespoons butter in a large skillet over medium heat and then add mushrooms, onion and garlic to the pan. Saute for 4-5 minutes or until mushrooms are browned and onions are tender. Remove mushrooms, onions and garlic from pan and set aside. Slightly increase the heat and melt 1 Tablespoon of butter in pan. Add beef and saute, stirring for 3-5 minutes or until pink is no longer visible. While the beef is cooking, whisk water, bouillon, flour and Worcestershire sauce together until smooth. Add this mixture to the beef and return the mushroom mixture to the pan as well. Bring the sauce to a simmer and cook for 1-2 minutes to thicken. Remove pan from heat and stir in sour cream Add additional salt and pepper, to taste. Serve over egg noodles or white rice. Serves: 4.
Jenn's Notes: I cooked mine a little different - I added the ground beef to a large skillet and I cooked it until it was almost done and then I added the mushrooms, onion and garlic to the meat and I sauteed it all until the meat was done and the veggies were tender. Then, I added the sauce and cooked until thickened and stirred in the sour cream. I did not add any butter. I served over egg noodles, but I do think it would be delicious over rice or a baked potato.