Beef Stroganoff

Slice the beef into 1/2 inch strips, can also cube it.

Season with salt and pepper.

Heat oil in a large skillet over high heat. Sear the beef till it has color and you cant see pink, we are not fully cooking it here. Remove onto a plate. Do the beef in batches to not overcrowd the pan.

Turn heat down to medium high and cook the mushrooms till they release all their moisture. Season with salt at the start to speed this up. Set mushrooms aside.

Add 2 Tbsp butter, melt. Then add onions, cook for 3 to 4 minutes.

Add flour, cook, stirring, for 1 minute.

Deglaze the pan with some of the broth, scrapping up all the bits on the bottom, add the remaining broth and stir to combine everything.

Add sour cream, Worcestershire, and mustard. Stir until incorporated.

Bring to simmer, then reduce heat to medium low. Let cook for 3 minutes till slightly thickened.

Add beef back in (including plate juices) and mushrooms. Simmer for 3 more minutes, then remove from heat immediately.

Serve over starch of your choice, usually pasta.