Heat some oil in a large skillet and cook the beef for just a couple of minutes.  It should look basically cooked but with some pink bits still showing.  Remove the meat from the skillet and set aside.  Add the onions, garlic and mushrooms to the pan and cook for several minutes until the onion is softened and the liquid is almost all gone.  Add the flour and continue to cook, stirring constantly, until the pan is dry and there is no trace of flour.

Add the broth, Worcestershire sauce and the milk, bring to a boil and allow to simmer for 5 to 10 minutes – it should thicken, but only slightly – and then add the beef back in and continue to simmer until it’s heated through.  Remove from the heat and stir in the sour cream.

We find that this goes best with egg noodles, but I’m sure it would be tasty with just about anything.