In a medium-sized bowl, mix together the flour, salt, granulated garlic, onion powder, and a pinch of pepper. This will be your seasoning mix to coat the steak.

Toss the bite-sized pieces of sirloin steak in the seasoned flour mixture, ensuring every piece is evenly coated.

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced onions and cook until they become golden brown and caramelized, releasing their sweet aroma.

Add the sliced mushrooms and minced garlic to the skillet, cooking them until the mushrooms are lightly browned. Remove the mushroom mixture from the skillet and set aside.

In the same skillet, heat the remaining 2 tablespoons of butter and 2 tablespoons of olive oil over high heat. Add the coated steak to the skillet, cooking until it has a nice brown crust on all sides. Remove the steak and set it aside with the mushroom mixture.

With the heat on medium, slowly pour in 1/2 cup of beef broth, scraping the brown bits off the bottom of the pan to form a delicious sauce. Once it's smooth, add in the remaining 1/2 cup of broth and Worcestershire sauce.

Return the cooked steak and mushroom mixture to the pan, stirring to combine. Cook until everything is heated through.

Lower the heat and gently stir in the sour cream, mixing until everything is warmed through.

Enjoy this creamy beef stroganoff over the cooked egg noodles or rice for a comforting and flavorful meal.