Beef Stroganoff

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.