1 1/2 pounds sirloin tip (cut into bite size pieces and pounded very thin)
5 tablespoons butter
4 tablespoons vegetable oil
2 tablespoons flour
2 cups beef stock
1 onion, diced
8 ounces mushrooms, thinly sliced
6 tablespoons sour cream
2 teaspoons Dijon mustard
salt & pepper
- Season the meat with salt and pepper.
- Heat 2 tablespoons vegetable oil in a large skillet. Brown meat (use additional 2 tablespoons vegetable for second batch if you need it.)
- Remove meat to a plate, add 3 tablespoons butter to the skillet.
- When butter is melted, add mushrooms and onions. Saute for about 5 minutes.
- Add 2 tablespoons flour and stir for one minute.
- Add beef broth and meat back in.
- Stir, partially cover and let simmer for 30 minutes.
- While simmering, heat water for egg noodles.
- Cook noodles according to package, drain and mix with remaining 2 tablespoons butter, salt and pepper.
- Add sour cream, mustard and salt and pepper to taste, to the stroganoff.
- Serve over noodles.
