|Lean boneless beef steak||3⁄4 Pound (Flank Steak, Chuck, Or Top Round)|
|Salad oil||1 Tablespoon|
|Onion||1 Small, finely chopped|
|Mushrooms||1⁄4 Pound, sliced|
|All purpose flour||1 1⁄2 Tablespoon|
|Regular strength beef broth||1⁄2 Cup (8 tbs)|
|Dijon mustard||1⁄2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Buttered noodles||1⁄2 Cup (8 tbs), hot cooked|
|Chopped parsley||1 Tablespoon|
Cut beef across the grain into 1/8 to 1/4 inch-thick slanting slices about 3 inches long.
Sprinkle generously with pepper.
Melt 1 tablespoon of the butter with oil in a wide frying pan over high heat.
Add beef and cook until just browned on all sides (about 1 1/2 minutes total).
Remove beef and set aside.
Reduce heat to medium.
Melt the remaining 2 tablespoons butter in pan.
Stir in onion and mushrooms and cook until soft; then stir in flour and cook until bubbly.
Stir in broth and mustard and cook, stirring, until thickened.
Return meat to pan.
Add nutmeg and cream, season to taste with salt, and heat through.