Season your beef with salt and pepper. I use steaks or a small roast to make this dish. Frankly I buy whatever is on sale. I usually keep some thinly sliced with salt and pepper all over it in my freezer. so I can make this dish whenever I am missing my grandmother or the craving hits!

Place 2-3 tablespoons of butter in a large non-stick frying pan over medium to medium high heat and wait for it to melt.

Once melted and sizzling, sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired. To be honest I never do because my grandmother didn't.

Add remaining butter to the pan. Next, add your onions and fry them until they are starting to become tender. Add the garlic and stir until combined. Finally add your mushrooms and fry until they are tender, about 10 more minutes.

Return the beef strips to the pan. Add the beef broth and Worcestershire sauce. Add dried thyme, dried mustard, paprika, salt and pepper. Bring to a boil and then reduce heat to simmer.

Sprinkle the flour or cornstarch all over the top of the beef mixture and stir to combine. That is the way she did it. You can also remove a scoop of sauce into a measuring cup and stir flour or cornstarch with it until blended and then return it to your skillet if you prefer.

Taste the beef mixture. You can add tomato paste, red wine or crushed red pepper flakes at this point if desired. I don't usually but I have and they are sometimes a nice change. You might also find you prefer more salt or pepper. Add it now if necessary.

Simmer on low for around 30 minutes and your sauce has nicely thickened. Stir occasionally while simmering. Remove and measure sour cream from the fridge and set aside.

Cook egg noodles, rice, potatoes or other pasta according to package instructions while sauce is thickening.

Remove stroganoff from heat. Stir in sour cream right before you serve over top pasta, mashed potatoes or rice. Enjoy!