Toss beef, salt, pepper, garlic powder, onion powder & paprika together in a bowl.
Let beef brown in an oiled skillet. Set aside.
Add butter, mushrooms & onions to the pan. Cook until soft. Add garlic & cook until fragrant.
Sprinkle flour over the veggies & cook another 2-3 minutes.
Stir in the wine. Once incorporated, add broth, Worcestershire sauce & Dijon mustard.
Stir in the sour cream & bring to a simmer for 8-10 minutes.
Reduce heat & stir the beef back into the pan. Cook for 2-3 minutes.
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