1 tbsp. olive oil
1 tbsp. butter
1 1/2 lbs. beef sirloin, trimmed of fat and cut into 2 x 1/2 inch strips
2 c. quartered fresh mushrooms
1 lg. red bell pepper, cored, seeded and cut into thin strips
1 sm. onion, finely chopped
1 clove garlic, crushed
1 tsp. paprika
1/2 tsp. freshly ground black pepper
1 tbsp. all-purpose flour
1 c. beef broth, preferably low sodium
1/2 c. sour cream
2 tbsp. chopped fresh parsley
1 tbsp. Dijon style mustard
Salt, to taste
Poppy Seed Noodles
Fluted sauteed mushrooms, optional
Fresh parsley sprigs, optional

In 12 inch skillet over high heat, heat oil and butter; add half beef; cook about 1 minute, stirring frequently until just browned. Using slotted spoon, remove to plate. Repeat with remaining beef.

To drippings in skillet add mushrooms, red pepper, onion, garlic, paprika and black pepper; cook over medium heat 5 to 7 minutes, stirring occasionally until vegetables are crisp-tender. Sprinkle vegetables with flour; stir to blend. Gradually stir in broth. Increase heat to medium high; bring to boil, stirring. Cook about 3 minutes, stirring occasionally until slightly thickened.

Return beef to skillet along with sour cream, parsley, mustard and salt; cook 2 to 3 minutes longer, stirring until heated through. Do not allow to boil. Serve beef accompanied by Poppy Seed Noodles; garnish each serving with fluted sauteed mushrooms and parsley sprig, if desired. Makes 6 servings.