Beef stroganoff with mushrooms

Chuck steak or round steak, cut crosswise into strips about ½-inch wide	3 pounds
Flour, all-purpose	3 tablespoons + 2 tablespoons
Salt
Pepper, freshly ground
Butter, unsalted	6 tablespoons + 6 tablespoons + 2 tablespoons
Olive oil	2 tablespoons + 1 tablespoon
Onion, yellow, thinly sliced	1
Garlic	2 cloves
Dry red wine	1 cup
Beef broth	2 cups
Thyme, fresh	2 sprigs
Mushrooms, assorted fresh, cleaned, stems removed, cut into ½-inch pieces	1 ½ pounds
Sour cream	16 ounces
Dry sherry	¼ cup
Worcestershire sauce	2 tablespoons
Dry mustard	1 ½ teaspoons
Parsley, fresh, chopped	2 tablespoons + 3 tablespoons
Egg noodles, cooked

1. Combine 3-tablespoons flour with 1-teaspoon salt, and ½-teaspoon pepper in a shallow dish.
2. In a large frying pan over high heat, melt 6-tablespoons butter with 2-tablespoons oil.
3. Working in batches, roll the steak in the flour mixture, and cook, turning occasionally, until browned on all sides, about 5 minutes.
4. Remove steak from the pan, and set aside.
5. Add the onion to the pan, and sauté over medium-high heat until tender, about 3 to 4 minutes.
6. Add the garlic, and sauté for about 30 seconds.
7. Add the wine and broth, and bring to a boil, stirring and scrapping up the browned bits on the pan bottom with a wooden spoon.
8. Transfer the steak and any accumulated juices to a large Dutch oven.
9. Pour the broth mixture over the steak, and add the thyme.
10. Cover and cook over very low heat until the steak is tender, about 1 hour and 30 minutes.
11. In a large skillet over high heat, melt 6-tablespoons butter with 1-tablespoon oil.
12. Add the mushrooms, and sauté until brown, about 4 minutes.
13. Season lightly with salt and pepper, and add the mushrooms to the steak.
14. In a bowl, stir together the sour cream, sherry, and Worcestershire sauce.
15. Stirring constantly, sprinkle in 2-tablespoons flour with dry mustard, until thoroughly blended.
16. Add to the mushroom-steak mixture.
17. Continue to cook, covered, until sauce thickens, about 5 minutes.
18. Combine cooked noodles with 2-tablespoons butter and 3-tablespoons parsley.
19. Serve stroganoff over the noodles with parsley sprinkled atop.

Recipe Williams-Sonoma Essentials of Slow Cooking.