Beef Stroganov

Ingredients

• 1 cup beef broth 
• 1 lb frangelico trimmed sliced cut into 1-inch pieces
• 0.3 teaspoon pepper black
• 0.8 lb crimini mushrooms trimmed halved quartered ( if large)
• 1 teaspoon dijon mustard 
• 1 tablespoon flour all-purpose
• 2 tablespoons optional: dill fresh chopped
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 0.5 cup shallots thinly sliced
• 3 tablespoons cream sour at room temperature
• 3.5 tablespoons butter unsalted
• 6 servings extra wide egg noodles 

Equipment

• frying pan
• sauce pan
• whisk
• slotted spoon

Directions

1. Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes.
2. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes.
3. Remove from heat and keep warm.
4. Pat beef dry and season well with salt and pepper.
5. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Sauté beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute.
6. Transfer to a plate with a slotted spoon.
7. Heat remaining tablespoon butter with remaining tablespoon oil in same skillet over moderately high heat until hot but not smoking, then sauté shallot, stirring occasionally, until golden brown, about 3 minutes.
8. Add mushrooms and sauté, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
9. Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper.
10. Pour sauce over beef and serve immediately.