Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.
Melt 2 Tablespoons of the butter in a large skillet over medium-high heat.
Sear the beef strips until browned on all sides. Remove from pan to a plate and set aside.
Melt the remaining 2 Tablespoons of butter in the same skillet.
Cook the mushrooms, onions, and garlic until tender.
Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
Turn the heat to low and whisk in the beef broth slowly.
Allow the broth mixture to come to a simmer and thicken.
Once the mixture has thickened, stir in the Worcestershire sauce, dijon mustard, paprika, and sour cream.
Stir in the reserved strips of beef and simmer over low heat for 10 minutes.
Serve over hot cooked egg noodles.
NOTE ON MEAT: For this recipe you can use round steak, sirloin steak, or ribeye. Round steak will be tender, sirloin is second most tender, and ribeye is the most tender. NOTE TO STORE FOR LATER: The recipe, made as directed is good in the fridge for 3-4 days. To freeze, make as directed leaving out the noodles, then allow to cool completely. Store in a freezer safe bag or container for up to 3 months. Thaw in the refrigerator overnight, then re-heat on medium-low until warmed through.NOTE ON SERVING: The egg noodles are most traditional, but optional. This is good served over mashed potatoes, rice, or with bread and your favorite veggies.NOTE that you can use low fat or fat free sour cream if necessary. Keep in mind that full fat is best, I've found that it holds up better without curdling in the gravy.