1-Getting Ready: Begin with the basics: slice the 1 pound of top sirloin steak thinly against the grain for tenderness. Chop your 1/2 cup onion finely and slice the 1/2 pound brown mushrooms thickly to add great texture. Mince that 1 garlic clove and have everything lined up so cooking flows without pauses.

2-Getting Ready: In a large pan, heat 2 tablespoons oil over medium-high heat until it’s nice and hot. This step ensures your beef sears perfectly without steaming, keeping it juicy inside.

3-Cooking the Beef: Add the beef strips in a single layer and sear for 1 minute per side, doing it in two batches to avoid crowding the pan. Once browned, remove the beef and set it aside to stay warm while you work on the rest.

4-Building the Sauce: In the same pan, add 2 tablespoons unsalted butter along with the chopped onion and sliced mushrooms. Sauté for 6-8 minutes until the liquids evaporate and they turn soft and lightly browned. Stir in the minced garlic and cook for another minute to build that deep flavor.

5-Building the Sauce: Next, sprinkle in 1 tablespoon all-purpose flour and stir constantly for a minute to cook off the raw taste. Slowly pour in 1 cup beef broth while scraping the bottom of the pan, then mix in 3/4 cup heavy whipping cream. Let it simmer for 1-2 minutes until the sauce starts to thicken nicely.

6-Building the Sauce: To finish the sauce, temper the 1/4 cup full-fat sour cream by mixing it with a few tablespoons of the hot sauce first. Add it back to the pan along with 1 tablespoon Worcestershire sauce, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep simmering until everything blends into a creamy mix.

7-Final Touches: Return the beef and its juices to the pan, warming it through for a short time without boiling to keep the sauce smooth. Serve it over 8-12 ounces of egg noodles, and top with green onion or parsley for a fresh pop. The total time is just 30 minutes, with 15 minutes prep and 15 minutes cooking, making it perfect for weeknights.