Beef Stroganoff

Ingredients

• 680g (1.5lb) top sirloin steak
• 3 tablespoons flour divided
• 1 teaspoon hot paprika
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 3 tablespoons butter, divided
• 1 onion, halved and sliced
• 300g cremini mushrooms, halved and quartered
• 1 cloves garlic, minced
• ½ cup white wine
• 1 ½  cups beef broth
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• ¾ cup full fat sour cream
• 2 tablespoons sliced chives
• Salt and Pepper
• Serve over: Egg noodles, rice or mashed potatoes.

Directions

1. Trim the steak of any fat around the perimeter and discard. Cut the steak into manageable pieces. Slice each piece, against the grain, into quarter inch thick slices. If the slices are longer than five inches cut them in half. 
2. Place the beef slices into a resealable bag. Flatten the bag and distribute the beef so it is lying in one layer. Use a rolling pin to pound the meat to tenderize it and flatten it slightly. 
3. Add two tablespoons of flour, paprika and salt. Shake the bag around to cover all of the beef with the flour mixture. 
4. Heat a large twelve inch skillet over medium-high heat. Add the vegetable oil. Once the oil is hot and working in batches to not overcrowd the pan, add half of the beef strips. Cook for about 1-2 minutes on the first side and then flip the beef over and cook for another minute on the other side. The beef should be seared but may not be cooked all the way through. Transfer the beef to a plate and set aside. Sear the remaining beef in the skillet as above. Transfer the seared beef to the plate.
5. Turn the skillet down to medium low. Add one tablespoon of butter, the onions and mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms and onions are softened and beginning to brown. Stir in the garlic and cook for 1 minute. Add the remaining 2 tablespoons of butter. Once its melted add the remaining 1 tablespoon of flour. Cook for about 30 seconds. 
6. Pour in the wine and scrape any browned bits off the bottom of the skillet. Bring the wine to a simmer and cook for about 1 minute. 
7. Add the beef broth, Dijon mustard and Worcestershire sauce to the pan. Bring back to a simmer and cook for 5-8 minutes until the broth has reduced slightly. 
8. Stir in the sour cream until it’s completely melted into the sauce. Add the beef back into the skillet along with any juices that have accumulated on the plate. Bring to a simmer and cook for about 2-3 minutes until everything is warmed through and the beef is cooked.
9. Stir in the chives. Taste for seasoning and adjust with salt and pepper accordingly. 
10. Serve over cooked egg noodles, garnished with more chives.