Cook the pasta per package directions, drain and keep warm
In a large skillet heat the olive oil over medium/high heat. Once oil is heated add the strips of steak seasoned with salt and pepper. Cook for less than a minute on each side just to get a quick sear. (do this in batches to not crowd the skillet).
Remove meat to a platter and keep it warm (cover with foil). Reduce the heat in the skillet to medium.
Now add the butter to the skillet and saute the onions, mushrooms and garlic until tender.
Sprinkle the flour over the pan and cook for one minute stirring constantly.
Gradually add the beef broth.
Stir in the mustard, Worcestershire sauce and sour cream until blended. Bring to a boil and then reduce to a simmer for 5-7 minutes to thicken the sauce.
Return the beef to the skillet along with all the juices on the plate and simmer for one minute. Remove from heat and serve over egg noodles.
Storage:Store your leftover sauce in an air-tight container in the fridge. Tips:
Here’s a tip for cleaning your mushrooms. Use a clean, damp, soft cloth or a dampened paper towel and gently wipe the dirt off of each of the mushrooms. Don’t rinse the mushrooms under running water, this won’t actually get them clean and will just make them wet which will affect the final consistency of your sauce.
When making your egg noodles, just make enough for the number of people you will serve at that time. If you have leftover sauce, I recommend to make more noodles at the time you will serve your leftovers. I have found the egg noodles are much better if served fresh, rather than being served as leftovers!
There aren’t many options for substituting ingredients in this recipe. Changing even one item up can sometimes change the entire outcome. The only item that could possibly be changed out is the sour cream. I know some people really prefer to use greek yogurt in place of sour cream and you could choose to do that here without changing the overall outcome of your stroganoff.