Beef Stroganov

Classic dish...here is my version

3 1/2 tablespoons unsalted butter
1 tablespoon flour
1 cup beef stock
2 pounds sirloin steak, trimmed, slice 1/4" thick then cut into 1" pieces
2 tablespoons olive oil
1/2 cup shallot, sliced thin
3/4 pound mushrooms, sliced
3 tablespoons sour cream, room temp
1 teaspoon creole mustard
1/2 cup red wine
2 teaspoons oregano
2 teaspoons thyme
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
Red, white, and black pepper
buttered wide egg noodles
salt

1. Toss spices and powders with meat and set aside. Melt 1 1/2 tablespoons of butter in heavy sauce pan, add flour and make a roux ( about 2 min.). Stream in stock, stirring constantly, bring to a boil, stirring constantly. Reduce heat and simmer 3 minutes. Remove from heat and stir in wine.

2. Melt 1 tablespoon each of olive oil and butter in skillet till foam subsides. brown beef for 1 minute in two batches. Transfer to bowl.

3. Heat remaining butter and oil in same skillet until hot but not smoking, then saute shallots about 3 minutes. Add mushrooms and saute till moisture from mushrooms is gone.

4. Add meat back to skillet then stir in sauce. Heat up mixture stirring to combine.

5. Stir in sour cream and serve over buttered noodles.