2 pounds stew beef
1 sweet onion, chopped
1 tablespoon olive oil
2 1/2 cups beef broth
1 package sliced mushrooms
1 tablespoon butter
1/3 cup white wine
1/2 tablespoon Dijon mustard
dash of thyme
1/8 cup sour cream
12 oz egg noodles, cooked
salt and pepper, to taste
Brown the stew beef and onion in a hot pan with the oil.
Add the beef broth and some salt and pepper.
Bring to a boil, reduce heat, and simmer covered until the beef is tender–approximately 1 to 1 1/2 hours.
Separate the beef and onions from the broth, then de-fat and strain the broth.
Saute the mushrooms and the butter.
Add the broth, white wine, Dijon mustard, and thyme to the mushrooms.
Bring to a simmer and add the meat.
Stir in the sour cream right before serving.
Salt and pepper to taste. Serve over egg noodles.