Stroganoff

• 2 lbs Sirloin steak, cubed
• 2 tbsp oil
• 1 medium onion
• 2 carrots, diced
• 8 ounces mushrooms, quartered
• 2 1/4 cups beef stock
• 2 tbsp cornstarch
• 1/2 sour cream
• 1 heaping tbsp Dijon mustard

1. Season the meat with salt and pepper. Heat oil in a heavy skillet and add a portion on the meat, not overcrowding the pan. Sear all sides of the meat, browning and then remove and repeat with the remaining meat.

2. Add the onion, carrot and mushrooms, cooking the mixture until deep golden brown. Pour in 2 cups of beef stock, scraping the bottom of the pan. Simmer the and reduce the liquid by a third.

3. Combine the cornstarch and remaining beef stock. Pour the slurry into the skillet and cook for 2 minutes until the sauce thickens.

4. Turn off the heat, stir in the sour cream and Dijon mustard. Add back in the beef and season.

5. Serve with egg noodles or cheese biscuits.

6. Serve and enjoy