Beef Stroganoff

This was good but needed more spices. 3 servings.

9 oz package beef tips (9 oz)

1 tbsp vegetable oil

1 onion chopped

5 oz mushrooms , sliced

1/2 cup red wine

1.5 tbsp butter

1.5 tbsp flour

1 cup beef broth

2 tsp Dijon mustard

1/3 cup sour cream

Salt and pepper

rosemary, thyme, parsley, garlic, etc.

100 g egg noodles (150 g was too much)

Chopped chives , for garnish (optional)

Cook beef tips, mushrooms, onions, garlic in oil. Add wine. Remove from pan.
Melt butter, add flour, cook, stirring, for 1 minute.
Add half the broth while stirring. Once incorporated, add remaining broth.
Stir, then add sour cream and mustard. Stir until incorporated.
Bring to simmer ,then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3 - 5 minutes), adjust salt and pepper to taste.
Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.
Serve over pasta or egg noodles, sprinkled with chives if desired.