1 1/2 lbtop sirloin london broil or boneless steak
3 Tbspbutter, divided
1 cbeef broth
1 tspdijon mustard
3 Tbspsour cream, room temperature
How to Make Beef Stroganoff-Thea's
- Trim all fat from meat and cut into 1/2" thick slices. Season with salt & pepper.
- Melt 1 1/2 tablespoons of butter in a large saucepan and stir in flour. Cook for a minute or two and then add beef broth. Bring to a boil, then stir in mustard. Cook, stirring constantly until the sauce is thick and smooth.
- In a skillet, heat remaining butter until very hot. Brown meat slices quickly on both sides and remove from pan. Add sour cream to mustard sauce and bring to a boil. Add meat to sauce, cover and keep warm for 15-20 minutes. You must keep it hot without simmering. (I turn on my oven and sit the pot on the rear of the stove top for this.)
- Before serving, heat over high heat for 2-3 minutes. Serve over rice.