Beef Stroganoff

Pat sirloin steak dry and season with salt and black pepper. Heat vegetable oil in a large skillet over high heat and sear the beef in 2 batches, 1 to 2 minutes per side, until browned but still pink inside. Set aside.

Lower the heat to medium, add butter, onion and mushrooms and cook until the mushrooms are golden and the liquid is gone. Add garlic and all purpose flour and stir for 1 minute.

Meanwhile, boil egg noodles in water seasoned with salt until tender, then drain.

Stir beef broth and dijon mustard into golden mushrooms and simmer until slightly thickened, 3 minutes. Turn the heat to low and stir in sour cream; do not let it boil.

Return seared beef and its juices to sour cream sauce and warm through for 1 minute. Serve over cooked noodles with parsley.