1

Heat 2 tablespoons of the oil in a 10-inch nonstick skillet over moderately high heat for 1 minute. Add the beef, salt, and pepper, and brown, stirring, for 2-3 minutes. Using a slotted spoon, transfer the beef to a plate and set aside.

2

Heat the remaining 1 tablespoon oil for 1 minute. reduce the heat to moderate, add the onion, and sauté, stirring, for 5 minutes or until soft. Add the mushrooms and sauté, stirring, 5 minutes more.

3

Reduce the heat to moderately low, blend in the flour, and cook, stirring, for 3 minutes. Raise the heat to moderately high, add the broth, and cook, stirring constantly, until thick and smooth -- 3-5 minutes.

4

Return the beef to the skillet, add the peas, and cook, uncovered, stirring occasionally, for 5 minutes. Whisk in the sour cream and mustard, then simmer, stirring, just until heated through -- 1-2 minutes. Toss the noodles with the butter and poppy seeds, then top each portion with the beef mixture.

Hamburger Stroganoff Variation:

1

Shape 1-1/2 pounds ground beef sirloin or round into 4 patties. In Step 1, brown the patties for 2-3 minutes on each side. Follow Steps 2 and 3 as directed. In Step 4, cook for 5-7 minutes or until heated through.