Ruscona - Shine

Ingredients:
- 500g beef sirloin, thinly sliced
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 300g mushrooms, sliced
- 1 tbsp mustard
- 1 cup beef broth
- 1 cup sour cream
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Cooked egg noodles, for serving

Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef in batches, searing until browned. Remove the beef from the skillet and set aside.

In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Add the sliced mushrooms to the skillet and cook until they are golden and their moisture has evaporated.

Return the beef to the skillet. Stir in the mustard and beef broth. Bring to a simmer and cook for about 5 minutes, or until the beef is tender.

Reduce the heat to low and stir in the sour cream. Season with salt and pepper. Cook gently until the sauce is heated through but not boiling.

Serve the Beef Stroganoff over cooked egg noodles and garnish with chopped parsley.