Skillet Beef Stroganoff

Ingredients: ( variation of Mom's)

8 ounces sliced mushrooms ( optional)
3/4 to 1 cup sliced onion
6 tablespoons butter, divided
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 to 1 1/2 pounds round steak, about 1/2-inch thick, cut into strips
1 1/4 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons flour
1 cup sour cream

In a skillet over medium-low heat, cook mushrooms and onion in 4 tablespoons of butter until tender. Remove vegetables from the butter; set aside. Add remaining butter to the skillet. In a food storage bag or shallow bowl, combine 1/4 cup flour, salt, and pepper; dredge meat in the flour mixture. Brown beef quickly in butter; sprinkle with remaining seasoned flour left after dredging. Add beef broth and Worcestershire sauce; heat through. Stir the 2 tablespoons of flour into the sour cream until smooth. Add sour cream mixture to the meat mixture, stirring to blend. Add mushrooms and onions; cook over low heat until thickened and hot.
Serve over hot rice or noodles.