Beef Stroganoff

I made Beef Stroganoff tonight...it's one of those recipes I've been working on for a few years. I think I've finally perfected it!

Beef Stroganoff

1.5 - 2lbs top round

Salt & Pepper

5 T butter, divided

4 T flour

1 carton beef broth

1 T dijon mustard

1 cup sour cream (I use light)

1 T olive oil

1/2 spanish onion, diced

1 lb extra wide egg noodles

Heat a skillet over med-low heat with 1T butter and 1T olive oil. Add onion and let it sweat.

Slice meat into 1/4" by 2" strips. Salt and pepper the meat & add it to the onion. Brown.

In another skillet, melt 4T butter with 4T flour to create a roux. Pour in most of the container of broth (I use about 4/5ths of the container). Whisk well. Let thicken for a minute or two. Once thickened whisk in mustard and sour cream. Thicken 3-5 minutes. If it isn't thick enough - and sometimes it needs it and other times it doesn't - make a slurry with about 1T cornstarch and 2T of the liquid. Salt and pepper.

Add meat/onions to sauce. Heat through and serve over egg noodles.