-
Cut steak into large chunks
-
Toss steak in Worcestershire sauce and the seasoning salt
-
In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
-
Dredge the steak pieces in the flour. Coat all sides well; shake off excess
-
Reserve the flour for later
-
Heat oil in a skillet
-
Add in the steak and brown on each side; 2-3 mins per side
-
Remove the steak
-
Add the butter into the skillet
-
When the butter melts, add in the onion, bell pepper, and mushrooms
-
Sprinkle with a pinch of salt
-
Sauté until veggies soften; about 3 mins
-
Sprinkle 3 TBS of the reserved flour used for dredging the steak
-
Stir until the flour is no longer visible
-
Pour in the sherry; stir
-
Add in the beef stock and beef bouillon cube
-
Bring to a simmer
-
Return the steak back into skillet
-
Reduce heat to medium low
-
Stir, cover with the lid, and cook for 1 hour or until steak is tender.
-
Add in the sour cream and stir until it dissolves
-
Taste and add salt and black pepper as needed.
-
Garnish with green onions
-
Serve over garlic mashed potatoes or rice.
-
Enjoy!