beef stroganoff

*2 1/2 tablespoons unsalted butter, divided
*1 c. beef broth
*salt and pepper
*1/2 c. thinly sliced green onions
*3 tablespoons sour cream
*2 tablespoons fresh dill
*1 tablespoon flour
*1 lb steak, sliced 1/4" thick strips
*2 tablespoons olive oil
*3/4 lb mushrooms, sliced
*1 teaspoon djon mustard
*egg noodles, cooked al dente

1. melt 1 1/2 tablespoon butter in a 1-qt heavy saucepan. wisk in flour and cook, while wisking, for 2 minutes to make a roux. wisk in beef broth and bring to a boil. reduce heat and simmer, wisking occasionally, for 3 minutes. remove from heat, cover, and set aside.

2. season beef with salt and pepper. heat 1 tablespoon butter and 1 tablespoon olive oil in a 12 inch skillet pan. add beef and brown on both sides but leave pink on the inside. remove beef to a plate and set aside.

3. heat remaining butter and oil, add onions and mushrooms and cook till soft, about 3-4 minutes. return beef.

4. reheat sauce, and wisk in sour cream, mustard, dill, and a pinch of salt and pepper. combine beef and sauce mixtures, stir, and serve over egg noodles.

serves: 4
prep time: 40 minutes
total time: 40 minutes