Beef Stroganoff

• 3/4 lb. lean boneless beef (flank steak, chuck or top round)
• pepper
• 3 Tbsp. butter or margarine
• 1 Tbsp. salad oil
• 1 small onion, finely chopped
• 1/4 lb. mushrooms, sliced
• 1 1/2 Tbsp. all-purpose flour
• 1/2 c. regular strength beef broth
• 1/2 Tbsp. Dijon mustard
• 1/8 tsp. ground nutmeg
• 1/4 c. whipping cream
• salt
• hot, cooked, buttered noodles
• chopped parsley

1. Cut beef across the grain into 1/8 to 1/4-inch thick slanting slices about 3 inches long.
2. Sprinkle generously with pepper. Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat.
3. Add beef and cook until just browned on all sides (about 1 1/2 minutes total).
4. Remove beef and set aside.
5. Reduce heat to medium.

beef, pepper, butter, salad oil, onion, mushrooms, flour, regular strength beef broth, mustard, ground nutmeg, whipping cream, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558057 (may not work)