Steps

• Heat 2 tablespoons of olive oil in a large saute pan over medium-high heat. Add the beef strips and sear for about 5 minutes until browned. Remove from the pan and set aside.
• In the same pan, add the remaining tablespoon of olive oil. Lower the heat to medium and add the chopped onions and garlic. Saute for about 3 minutes until the onions are translucent.
• Add the sliced mushrooms to the pan. Cook for about 5 minutes until they release their juices and become tender.
• Sprinkle flour over the mushroom mixture, stirring continuously. Pour in the beef broth and allow it to simmer for 3-4 minutes while stirring.
• Reduce the heat to low and stir in the sour cream, ensuring the sauce is smooth. Return the beef to the pan and let simmer for an additional 5 minutes.