Beef Stroganoff

2 tbsp olive oil
1 pound round steak, cut bite size
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup onion finely chopped
1/2 tsp Garlic Powder
1/8 tsp Pepper
1/2 tsp salt

In a skillet heat the olive oil. Add round steak, season with salt and pepper. Cover and cook round steak on med heat until tender. Drain any cooking juices. Mix in a drizzle of olive oil then add allspice, nutmeg, garlic powder, onions and mushrooms, stir to mix and cook on med-lo heat until mushrooms are tender.

SAUCE
1 tbsp. olive oil
4 tbsp. butter
3 tbsp. flour
2 cups beef broth (Better Than Bouillon-1c sautéed onion broth, 1c roasted garlic broth)
1 cup heavy cream**
1 tbsp Worcestershire sauce
1 tsp. Dijon mustard
Optional: add10 oz mushrooms, sliced
salt and pepper to taste

In a medium saucepan melt 4 tablespoons butter then whisk in flour, continue to whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
Pour into the round steak skillet and simmer for another 1-2 minutes. Serve over egg noodles.

picture from Betty Crocker

**Heavy Cream Substitutes 

This recipe was created using parts of a Swedish Meatball recipe on The Recipe Critic