Magyai Beef(Hungarian) - cooking recipe

Ingredients

2 lb. boneless sirloin, thinly sliced into bite size pieces
1/2 tsp. salt
1/4 tsp. pepper
6 Tbsp. butter or oleo
12 oz. mushrooms, sliced thick
2 large onions, sliced thin
3 Tbsp. butter or oleo
3 Tbsp. Dijon mustard
3 c. beef broth
1/2 c. dry sherry
1 Tbsp. paprika
1 c. sour cream
1 lb. wide egg noodles
3 Tbsp. tomato paste

Preparation

Pat meat dry with paper towel. Season with salt and pepper. Heat 2 tablespoons butter or oleo in a large skillet or wide pot. Saute meat quickly in single layer until browned on all sides. Transfer to platter. Brown remaining meat, adding more butter or oleo as needed.
Saute mushrooms in same skillet over low heat, adding additional butter or oleo, if needed. Transfer to a separate plate.
Melt additional 1 tablespoon butter or oleo in same skillet. Saute onions until clear, about 5 minutes.
Add to mushrooms. Add mustard and tomato paste to skillet. Stir to mix. Slowly stir in 2 cups beef broth to make a smooth sauce, scraping browned bits from bottom of skillet.
Stir in sherry and paprika. Return onions and mushrooms to skillet. Simmer, uncovered, 10 minutes.
Gradually stir 1 cup beef broth into sour cream bowl until mixture is smooth.
Pour into skillet, stirring constantly. Simmer 3 minutes. Add beef and noodles. Heat slowly to serving temperature.