Toss beef with 1 tbsp olive oil and s&p to taste. I shake a bit of Montreal Steak seasoning into it as well, but I use it in most dishes. Stir until beef is evenly coated

Heat 1 tbsp butter in large saucepan over medium high heat. Once the butter is sizzling, add half of the beef. Sprinkle beef with half of the flour. Cook, stirring frequently, until all sides of the beef cubes have lost their red, about 3 mins. They will not be fully cooked. Remove from pan, set aside and repeat with the second tbsp butter and the second half of the meat. Remove meat from pan.

Add the last tbsp butter, reduce heat to medium, and add shallots and mushrooms, scraping up the browned bits from the pan. Cook until tender, 3-4 minutes.

Add dill, broth, and beef to pan. Reduce heat to low, cover pan, and braise for 30 minutes.

This meal freezes well before the sour cream, so if you are making this ahead, stop now. I usually make a batch for now and a second batch for the freezer since I don’t grow dill and want to use the whole package when I buy it (yes, I’m that person!)

Add sour cream and stir until well blended. If the broth is too thin to stick to the noodles, mix 1-2 tsps of corn starch with COLD broth or water until dissolved. Stir the corn starch mixture into the pan, and heat and stir until thickened, about 5 mins.

Serve over egg noodles prepared to package directions, with extra dill as garnish. Enjoy!