The recipe is contributed by Evan Carmean, the CLCL Russian Peer Tutor. 

"As for why I enjoy this food, all of the spices and flavors combined with the steak cooked medium make this dish perfect! Also, it is not included in the recipe, but adding fresh dill is the perfect finishing touch for this dish. The more the better! Dill is a staple to Russian cuisine; it is difficult to find Russian dishes without it." ~Evan Carmean

Ingredients: 

• 1 ½ pounds sirloin steak cut 1/2" thick
• 3 tablespoons flour divided
• ½ teaspoon seasoned salt
• ½ teaspoon pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion diced
• 8 ounces mushrooms sliced
• 1 clove garlic minced
• 14 ½ ounces beef broth
• 2 teaspoons Worcestershire sauce
• ½ tablespoon dijon mustard
• ½ teaspoon thyme
• ½ cup sour cream

Instruction: 

1. 1. Toss beef with 1 tablespoon flour, salt & pepper. Shake off excess flour.
2. Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.
3. Reduce heat to medium and add butter & onion. Cook until softened, about 4-5 minutes.
4. Add mushrooms & garlic and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute.
5. Add broth, Worcestershire sauce, dijon mustard, and thyme. Bring to a boil, reduce heat and simmer 5 minutes. (You can thicken the sauce further if desired, see note).
6. Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in sour cream.
7. Season with salt & pepper and serve over egg noodles and garnish with parsley.

Notes: 

• Brown the beef at a medium-high temperature but don't cook it all the way through (it's steak, it can be pink inside).
• Brown in small batches, if the pan is overcrowded, it'll steam and won't get a nice crust.
• Thicken the sauce if needed with a cornstarch slurry (combine equal parts cornstarch and water and add to boiling sauce a little at a time).
• Add sour cream at the end and just heat it. Boiling sour cream can cause it to curdle.
• Reheat it on low if needed.

Recipe from Spend with Pennies