Step 1

Thinly slice the beef against the grain.

Step 2

Toss the sliced beef with 2 tablespoons of the flour

Step 3

Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet over medium-high heat.

Step 4

Add the floured beef in a single layer to the hot pan and cook for 2-3 minutes, stirring to brown both sides of the beef.*If the pan isn't big enough for all the beef, cook it in batches.

Step 5

Deglaze the pan with the red wine. Use a large spoon to scrape all the browned bits off the bottom of the pan.

Step 6

Remove the beef from the pan along with any juices and set aside until needed.

Step 7

Using the same skillet add one tablespoon of butter and one tablespoon of olive oil to the pan over medium-high heat.

Step 8

Add the sliced mushrooms and sliced onions to the pan and cook for 3-4 minutes, then reduce the heat to medium and continue cooking for another 3-4 minutes.

Step 9

Add the chopped garlic to the pan, mix it together, and cook for one minute.

Step 10

Add the beef broth and stir with a big spoon to release any browned bits stuck to the pan.

Step 11

Add the Worcestershire sauce, mustard, tomato paste, and thyme. Bring the mixture to a boil. Reduce the heat to low heat and simmer for 4-5 minutes.

Step 12

Add the cooked beef (with any juices) back into the pan. Bring the mixture back to a boil.

Step 13

Add the sour cream and season as needed with black pepper and salt. Heat the mixture until it begins to boil.*If the sauce is too thick, thin it with additional beef broth or water until you have the desired consistency.

Step 14

Serve the Beef Stroganoff over egg noodles, and garnish with chopped Italian parsley.