Beef Stroganoff

Beef Stroganoff

I like to serve this over whole wheat egg noodles but you could do it over rice, potatoes or any pasta of your preference. Garnish with parsley if desired.

-1 Tbsp olive oil
-1 lb flank steak, sliced into strips, across the grain
-2 Tbsp butter
-1 onion, diced
-1 (16 oz) package mushrooms, sliced
-2 cups beef broth
-5 Tbsp flour
-1 tsp thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp Worcestershire sauce
-1 Tbsp dijon mustard
-1/2 cup sour cream

Heat oil in medium pot over medium heat. Add flank steak, saute, stirring often, 3-5 minutes, until the strips are cooked rare ( somewhat browned, but still have some pink to them).  Set steak aside and drain off juices from meat. Add butter and onion to the pan, saute 5 minutes. Add mushrooms. Saute 5 additional minutes. Whisk together broth and flour, then pour into pan. Bring to a simmer, stirring everything. Once broth has thickened add salt, pepper, Worcestershire and dijon and stir to combine. Add beef back to the pot and turn off the heat. Stir in sour cream and serve.