1.5 lbs boneless rib-eye steak, sliced into thin strips
2 tablespoons olive oil
2 cloves garlic, minced
1 cup beef broth
1 cup sour cream
2 tablespoons flour
1 tablespoon Dijon mustard
Salt and pepper
Step 1
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First, Boil peeled potatoes in a big pot filled with salted water until they are very soft, which should take about 15-20 minutes. Once it is done, drain the water and put the potatoes back into the pot.
Step 2
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Mash the potatoes until they are smooth. Mix in butter, milk, and heavy cream until everything is well blended and the potatoes turn so creamy. And, Add a little salt and pepper.
Step 3
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Heat olive oil in a large skillet over medium-high heat. Add the sliced rib-eye steak to the pan and cook it until it is browned all over, which takes about 4-5 minutes. Once the beef is browned, take it out of the skillet and set it aside on a plate.