Beef stroganoff

It's like mac and cheese, but actually tasty. Probably because it has mushrooms, and beef, and mustard, and, most importantly, more flavor in it!

Ingredients
1.5 lb ribeye steak
2 tbsp vegetable oil
1 large onion
1 lb mushrooms
3 tbsp butter
2 tbsp flour
2-3 cups beef broth
1 tbsp dijon mustard
1/3 cup sour cream
3 cloves garlic
salt
pepper

Preparation
Slice the beef into thin strips, as for stir fry. Season the beef with salt and pepper and sear in a hot skillet with the preheated oil. Do this quickly, browning both sides of the beef. Remove onto a plate.

Add the butter, sliced mushrooms, and diced onion. Cook until mushrooms brown lightly and the onion wilts. Add the crushed garlic and cook for 30 seconds.

Add the flour and cook until it smells lightly of bread. Stir in the cold broth, making sure it doesn't clump.

Mix in the sour cream and the mustard. Bring to a simmer and add back the beef. Cook until it reaches the desired consistency. It should stick well to pasta, and be on the creamy side.

Serve with a fun, short noodle shape!