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Sprinkle steak strips with pepper.
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Heat two tablespoons olive oil in a large, heavy skillet over medium heat.
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Add mushrooms to the skillet and cook until tender, stirring occasionally. Use a slotted spoon to transfer cooked mushrooms to a bowl.
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Add onion to the skillet and cook until soft and translucent, stirring occasionally.
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Add garlic to skillet and cook for 1 minute or until fragrant. Transfer cooked onions and garlic to the bowl with the mushrooms.
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Increase the heat for the skillet to medium-high.
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Working in batches, add steak strips to the skillet (do not crowd the pan or meat will boil instead of browning).
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Brown meat quickly on all sides and transfer to the bowl.
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Add flour to skillet and cook for 1 to 2 minutes, whisking constantly. Flour should soak up pan juices and become moist. If too dry, add a small amount of olive oil.
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Continue to whisk while gradually pouring in beef stock, red wine, and Worchestershire sauce.
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Cook over medium-high heat until slightly thickened, stirring or whisking frequently, about 5 minutes.
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Reduce heat to low. Stir in mushrooms, onion, and meat. Cook for 15 minutes.
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Stir in sour cream and cook until heated through.
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If the consistency is too thin, stir together the cornstarch and water. Add a small amount to the skillet, whisking in while adding, until it reaches desired consistency.
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Adjust seasoning to taste with salt and pepper. Serve over egg noodles.