Beef Stroganoff

Slice the sirloin against the grain into thin strips. Dust with flour to coat and set aside.

Cook the egg noodles according to package directions. Drain well and set aside.

Heat olive oil in a large heavy skillet over medium-high heat. Add onions and mushrooms. Sauté until tender, about 7 minutes, then remove from the skillet and set aside.

Without cleaning the skillet, add butter and let it melt over medium-high heat. Add steak slices and cook until browned, about 4 to 5 minutes.

Return onions and mushrooms to the skillet. Pour in beef broth and Worcestershire sauce. Simmer until thickened, about 2 to 3 minutes.

Add sour cream and Dijon mustard, and stir until incorporated. Add cooked egg noodles, stir to combine, and season to taste with salt and black pepper.