Thinly slice one pound of steak. Next, thickly sliced mushrooms and keep them aside.

Finely chop one medium onion and mince one large garlic clove.

Boil some egg noodles in water to serve with the beef stroganoff.

Place a skillet over medium-high heat and add the beef strips with two tablespoons of olive oil.

Sear the beef for about one minute per side until just cooked through.

Once your beef is cooked and no longer red, please remove it from the skillet over a plate and cover it to keep it warm.

Melt two tablespoons of butter and add the chopped onion and sliced mushrooms.

Stir occasionally until onions and mushrooms are soft and light brown. Add minced garlic and sauté it until fragrant.

Sprinkle one cup of all-purpose flour, pour beef broth gradually, and stir, scraping the bottom of the pan.

Add heavy whipping cream and bring everything to a simmer.

Whisk in a few tablespoons of simmering sauce in sour cream to temper it. Then add it to the pan constantly.

Stir in Worcestershire sauce and Dijon mustard and season it with salt and black pepper. Bring the sauce to a simmer until it is creamy.

Add cooked beef to the skillet and simmer the dish until the beef is cooked through.

Once your egg noodles are cooked, drain them with a sieve and set aside until you are ready to serve.

Garnish your dish with fresh chives and serve it with egg noodles.