Beautiful Make-able Recipes | The Modern Proper

Slice the steak against the grain into ¼ inch thick strips, discarding any excess fat and sprinkle with 1 ½ teaspoon salt. In a large skillet heat 1 tablespoon olive oil high heat. Working in small batches cook the beef by resist the urge to move the meat around (similar to our Philly cheese steak recipe). You are looking for a nice brown sear, about 1-2 minutes. Flip the beef and continue cooking until both sides are nice and browned. Remove from pan and repeat with remaining meat. Once finished, set meat aside. Note: Add more olive oil to the pan, if it gets too dry. In the same pan add the butter. Once melted melted, add the onions and mushrooms and cook until the onions soften and the mushrooms have released all of their liquid and start to brown, about 5 minutes. Add garlic and sauté for 1 more minute. Add the flour to the onion mushroom mixture stirring, for 1 minute. Slowly add the beef broth, a little at a time and stir until fully incorporated. Add the thyme, salt and pepper and simmer, stirring often, until it begins to thicken, about 5 mins. Add the Worcestershire sauce, sour cream and Dijon mustard, stirring until the sauce is combined. Bring the sauce to a gentle simmer and allow to cook until the sauce thickens. Add meat back into the sauce along with fresh parsley and serve with noodles or mashed potatoes. Enjoy!