Cut the beef across the grain into about 1/8-inch strips. Hint: If the beef isn’t completely thawed, it will be easier to cut the beef in even strips.
Melt 1 tsp butter in a skillet over medium high heat
Cook half the beef in the butter on a medium-high heat. Brown beef on one side, flip to the other side, and repeat if necessary.
Generously season the meat with salt and pepper. Alternatively, you can also use Lawry's seasoning.
Remove the cooked beef to a plate, and then repeat steps 2, 3 and 4 until all the beef is cooked.
Turn heat to low and combine all beef, onions, mushrooms and garlic in the pan. Cook until the onions are soft.
Drain off grease, if necessary. If you’re using Clover Valley Beef’s grass fed beef, there should be little, if any, grease that you’ll need to drain.
Add sour cream and beef broth, and stir until smooth. If needed, you can add flour to the sauce to thicken it.
Let all ingredients simmer for about 20 minutes.
Add fresh parsley, if desired.
Serve over hot noodles or rice.