2 tablespoons butter
2 tablespoons olive oil
1 ½ pounds round steak, or cube steaks, cut into thin strips
Ground black pepper
1 large onion, sliced
8 ounces white button mushrooms, trimmed and sliced
1 ½ cups beef broth
1 (10 ¾ ounce) can cream of mushroom soup
1 tablespoon Dijon mustard
1 cup sour cream
Fresh parsley, chopped, garnish
Egg noodles, cooked according to package instructions
- Heat the butter and olive oil in a large skillet.
- Season the meat strips with salt and pepper, dust with the flour. Brown the strips on both sides quickly. Remove form the pan onto a plate.
- Add the onions and the mushrooms to the skillet in the pan drippings. Sauté for 6 to 7 minutes until the onion is tender. Sprinkle with a tablespoon of flour and cook for 1 minute.
- Put the steak back into the pan and add the broth and the soup. Cook over low heat for 30 minutes, covered. Add salt and pepper if needed. Stir in the sour cream and Dijon just before serving. Serve over egg noodles and garnish with parsley.