Instructions

1. Searing the Beef

   In a large skillet over high heat, heat a tablespoon of oil and half the butter, then sear the beef strips in two quick batches for 2 minutes per batch until browned yet tender, then transfer to a side plate. · 4 min
2. Cooking the Mushrooms and Onion

   In the same skillet, add the remaining butter and oil, then add the sliced mushrooms and onion, stirring until the onion softens and the mushrooms brown into a golden color, then add the minced garlic and stir for 30 seconds until fragrant. · 5 min
3. Creating the Sauce Base

   Sprinkle the flour over the ingredients and stir well for 1 minute to incorporate, then gradually pour in the beef broth while stirring continuously to prevent lumps. · 2 min
4. Seasoning the Sauce

   Add the Dijon mustard, salt, and black pepper, stir the mixture, and let it simmer gently for 3 minutes until the sauce begins to thicken. · 3 min
5. Final Assembly and Serving

   Return the beef strips and their juices to the skillet, reduce the heat to very low, then gently stir in the sour cream until blended and thoroughly heated without reaching a boil, then remove from heat and serve hot. · 2 min

Nutrition / serving

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