1 ½ pounds sirloin steak or ribeye, cut into ½-thick strips or 1-inch cubes
3 tablespoons flour divided
½ teaspoon seasoned salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1 small onion diced
8 ounces mushrooms sliced, white or cremini
1 clove garlic minced
14 ½ ounces beef broth
2 teaspoons Worcestershire sauce
½ tablespoon dijon mustard
½ teaspoon dried thyme leaves
½ cup sour cream
Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Brown on the outside and pink in the middle. Remove from pan and set aside
Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
Season with salt & pepper, serve over egg noodles, and garnish with parsley.