Beef Stroganoff

2 lb beef (I use petite sirloin)

salt and pepper
1/2 c butter
olive oil
1 sweet onion diced
2 tbsp minced garlic
4 tbsp flour
1 can beef broth (10.5 oz)
1 tsp Coleman's mustard
2 tsp basil
2 tsp paprika
1 1/2 lb mushrooms, sliced
1 c sour cream

Cut beef into strips about 1 1/2 inches long.  Season with salt and pepper

Heat skillet or dutch oven over high heat and then add butter and a splash of olive oil.  When butter is melted add beef in small handfuls and brown.

(Instant Pot: Use the saute feature)

Reduce heat to medium, push beef to one side and add onion.  Cook til translucent (about 3 to 5 minutes), then push to one side.

Add 1/4 cup flour to empty space and whisk until it thickens (now you have a roux), mix roux, onion, and beef thoroughly then slowly add beef broth while stirring.  Add mushrooms, mustard, basil, and paprika,  and bring to a boil.  Cook covered at a simmer for 45 minutes.

(Instant Pot: Pressure cook for 25 minutes)

Stir in sour cream and serve.  Really good served over wide egg noodles but since I generally don't eat pasta this mostly just gets ladled into a bowl and eaten.