Beef Stroganoff

My husband dislikes this dish usually. And usually I make this with ground beef and in a past life from a box. There are thousands of recipes on how to make this dish and I've tried probably 999 of them. This one time I struck gold as my stroganoff hating husband loved this dish and asked for me to make it again. The flavors were quite good and melded together nicely. The recipe originally called for beef tenderloin but that's too pricey for me so I used round steak that I cut against the grain to make it more tender.

Beef Stroganoff
adapted from America's Test Kitchen Family Cookbook

salt
8 ounces egg noodles
3 tablespoons unsalted butter
2 tablespoons vegetable oil
12 ounces white button mushrooms, trimmed and halved
12 ounces round steak, cut into 1/8 inch strips against the grain
pepper
3/4 cup beef broth
1 onion, minced
1 1/2 teaspoons brown sugar
1 teaspoon tomato paste
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1/3 cup sour cream

Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 tablespoons of the butter. Cover to keep warm.

Meanwhile, heat 1 tablespoon of the oil in a 12 inch skillet over medium high heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.

Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 tablespoon oil to the skillet and return to medium high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.

Add 1/4 cup beef broth to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the broth to the bowl with the mushrooms and beef.

Add remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomatoe paste and cook until the onion is slightly browned, about 5 minutes. Stir in the flour and cook 1 minute. Whisk in the chicken broth and remaining 1/2 cup beef broth and simmer until thickened, about 2 minutes.

Add any accumulated juices from the mushrooms and beef. Stir about 1/2 cup of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and warm through. Season with salt and pepper to taste. Serve over the warmed buttered egg noodles.