I love Beef Stroganoff, but it can take a while to make it.  This is a go to meal for me in the winter, but I bet it will be mighty tasty during the early spring or fall too.

Ingredients
Flank Steak
Thyme (5 sprigs)
Rosemary
4 T of unsalted butter
1 lb. mushrooms
3 cloves of garlic
2 T Sour Cream
1 T Dijion Mustard
Parsley
1 lb of egg noodles.   Whatever kind you like, thick, thin…doesn’t matter.
OPTIONAL: Add onion.

This is really simple and should take about 25 minutes.   Take the flank steak and add a little rosemary and thyme to cover. Dried spices will do the trick, but use fresh if you have it.  You should be setup like this:

Take the flank steak and either do it on the stove or grill it.  It doesn’t matter.  Keep in mind it cooks quickly, about 4-5 minutes on each side regardless of saute or grill.  You never want to cook flank steak past medium.  The first pic is a solid medium.

Cut your mushrooms in quarters.  I have tried slicing them here and I just think it tastes better with meatier mushrooms.  Two count of olive oil, add a little rosemary and thyme.  If your garlic is fresh, then add it now.  If you are using the minced in a jar type, add it later.  When finished, it should look like this.

Add 2 T of butter to the above.  Low-medium heat.  Add the 2 T of sour cream and the 1 T of dijon mustard.  Fold it all together.  Take the other 2 T of butter and toss it into the egg noodles, add a little parsley, salt and pepper to taste.

Add noodles to the plate, put the sauce on top and add the flank steak.

Most awesome quick version of a classic.

-wibia