In a large skillet, heat olive oil over medium heat. Add the sliced beef and cook until browned on the outside, about 3-5 minutes. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 2-3 minutes.

Add the sliced mushrooms and cook until softened, about 5 minutes.

Sprinkle the flour over the mushroom mixture and stir to combine. Gradually pour in the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.

Reduce heat and fold in the sour cream. Return the beef to the skillet, mix well, and cook for an additional 5 minutes until the beef is heated through.

Season with salt and pepper to taste and serve over cooked egg noodles or rice.