(Makes: 8 Servings)

1 cup all-purpose flour
salt & pepper, to taste
2 pounds top sirloin, cut into 2" long slices
4 tablespoons unsalted butter
2 tablespoons olive oil
2 yellow onions, sliced
1 pound mushrooms, sliced
2 teaspoons all-purpose flour
zest of 1 lemon
1 cup beef broth
2 tablespoons Cognac
3/4 cup cr�me fraiche or whipping cream
1 teaspoon Dijon mustard
chopped parsley, for garnish
Serve with Toasted Egg Noodles ( See Side Dishes )

Place the flour in a mixing bowl and season it with salt and pepper.
Season the beef slices with salt and pepper, then dredge the slices in the flour.
Shake off any excess flour.
In a large, heavy skillet heat 1 tablespoon of the butter and 1 tablespoon of the oil until hot.
Add half of the beef slices and brown on both sides over high heat.
Remove the meat from the pan as soon as it is seared on all sides, being careful not to overcook the meat, as it will finish cooking later in the sauce.
Add another 1 tablespoon of butter and 1 tablespoon of oil to the same pan and saute the remaining meat.
Place all of the meat on a separate plate and set aside.

Add the remaining 2 tablespoons of butter to the same pan and add the onions.
Saute, over medium heat for about 5 minutes to caramelize.
Add the mushrooms and continue to saute about 5 minutes more.
Add the flour and cook 1 minute.
Add the lemon zest, beef broth and Cognac to the pan.
Scrape any bits from the bottom of the pan and mix well.
Simmer until the liquid thickens, and just coats the back of a spoon, about 10 minutes.
Stir in the creme fraiche and Dijon.
Add the meat, and any juices that accumulated on the plate, and simmer over low heat just until the meat is heated through.
Adjust the seasoning and stir in the parsley.
Serve the stroganoff over toasted egg noodles.