Instructions

1. Place a large deep pan or Dutch oven over medium-high heat. Add oil and sear beef 1 min/side in batches; remove and keep warm.
2. Add butter, onion & mushrooms; sauté 6–8 min until browned.
3. Stir in garlic 1 min, then flour 1 min.
4. Pour in beef broth, scraping any bits from the bottom of the pan then stir a few Tablespoons of the sauce into the sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
5. Stir in Worcestershire, dijon mustard, and season with salt and pepper to taste, and continue simmering until sauce is creamy.
6. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.