Sunday Supper: Beef Stroganoff Recipe

Liberally season beef with the salt and pepper. In a large sauté pan over high heat, heat 2 tablespoons canola oil; brown meat, in two batches, about 1 minute a side. Remove from skillet; set aside. Reduce heat to medium, and in the same pan, heat the remaining tablespoon canola oil. Add the onion, and cook, stirring here and there, until onion is lightly browned, 5 to 7 minutes. Add the mushrooms, and cover pan. Cook until mushrooms are just tender, 6 to 8 minutes. Add in beef broth, and simmer uncovered until liquid has thickened, 6 to 8 minutes. Stir in mustard, and place beef back in pan. Reduce heat to medium-low, and continue cooking until everything is heated through—about 2 minutes. Remove pan from heat; stir in the sour cream. Season with salt and pepper, to taste. Serve right away, garnished with chopped dill, over egg noodles (or fettuccine) or rice.