This recipe is surprisingly fast. All my kids ate it up too so I will definitely make this more often.
1/2 tsp. Salt
1/4 tsp. Pepper
3 T butter, divided
8 oz. mushrooms
1 small onion, diced
3 cloves garlic, minced
3/4 cup water
1 tsp. Beef bouillon granules or one bouillon cube
2 T flour
1 T Worcestershire sauce
rounded 1/2 cup sour cream
Slice steak into strips about 2 inches long and 1/4 inch thick. Generously salt and pepper both sides. Use more in needed. Set aside.
Melt 2 T. butter in large skillet over med heat and add mushrooms, onion. Saute 4-5 min or until mushrooms are tender. Add garlic Saute for about 30 seconds. Remove mushrooms, onions and garlic from pan and set aside.
Increase heat to med-high and add one more T of butter to pan. Add beef and saute while stirring for about 3-5 minutes or until pink is no longer visible.
Whisk water, bouillon, flour and Worcestershire sauce together until smooth. Add this mixture to the beef and then add mushroom mixture in as well. Bring to simmer and cook about 2 minutes so sauce will thicken. Remove pan from heat and stir in sour cream. Serve over egg noodles or rice.