3 tablespoons unsalted butter, divided
1 pound ribeye steak
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
4 ounces crimini mushrooms, sliced
Half a sweet onion thinly sliced
2 tablespoons flour
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
2 tablespoons sour cream
Slice the steak into very thin slices, about 2 inches long. Salt and pepper the steak slices.
Add 2 tablespoons of butter to a skillet on high heat and add the steak slices.
Sear the slices on high heat for 2 minutes on each side. Remove the slices to a plate.
Lower heat to medium turn the steak over and cook an additional two minutes on each side
Add one tablespoon of butter to the skillet.
Add the mushrooms and onions, and brown for 4-5 minutes before stirring.
Stir and cook another 2-3 minutes.
Whisk in the flour…
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