Remove fat from steak and cut into pencil-thin strips.

Dredge meat lightly with flour and sprinkle with salt and pepper.

Chop onions finely.

Slice mushrooms.

Mince garlic.

Sauté onion, mushrooms, and garlic in butter for 5 minutes.

Add beef to the sautéed vegetables, adding more butter if needed.

Turn heat to high and toss meat continuously for 3-5 minutes until browned.

Remove meat, onions, mushrooms, and garlic from the pan and keep warm.

Reserve 2 tablespoons of drippings in the pan.

Blend flour into the reserved drippings.

Add beef consommé and stir until smooth and thickened.

Add sour cream, salt, and pepper.

Keep heat low to prevent the sour cream from curdling.

Add paprika and Worcestershire sauce to the sauce.

Just before serving, add the beef and vegetables to the sauce and heat through.

Serve over noodles or rice.