Ingredients

• beef tenderloin - 1 pound
• mushrooms - 8 ounces
• onion - 1 medium
• garlic - 2 cloves
• beef broth - 1 cup
• sour cream - ½ cup
• Dijon mustard - 1 tablespoon
• soy sauce - 1 tablespoon
• flour - 2 tablespoons
• butter - 3 tablespoons
• olive oil - 2 tablespoons
• salt - to taste
• black pepper - to taste
• egg noodles or rice - for serving

Instructions

1. 1.

   Slice the beef tenderloin into thin strips and season with salt and pepper.

2. 2.

   In a large skillet, heat olive oil over medium-high heat and add the beef strips, cooking until browned. Remove and set aside.

3. 3.

   In the same skillet, add butter and sauté the onions and garlic until translucent.

4. 4.

   Add the mushrooms and cook until they are browned and softened.

5. 5.

   Sprinkle flour over the mushroom mixture and stir to combine, cooking for 1-2 minutes.

6. 6.

   Gradually add beef broth, stirring continuously until the sauce thickens.

7. 7.

   Stir in sour cream, Dijon mustard, and soy sauce until well blended.

8. 8.

   Return the beef to the skillet, mixing well to coat in the sauce. Simmer for a few minutes to heat through.

9. 9.

   Serve the stroganoff over cooked egg noodles or rice.