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1
Combine the beef broth and dried porcini in a small saucepan.
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2
Bring to a boil, remove from heat, cover, and let steep for 30 minutes.
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3
With a slotted spoon, lift the porcini out of the broth, chop coarsely and set aside.
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4
Strain the broth through a sieve and set aside.
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5
Heat 1 tbsp of the oil and the butter in a large skillet (not a non-stick) over medium high heat.
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6
When the oil is hot, add the cremini mushrooms and saute, stirring often until they are browned, 5- 6 minutes.
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7
Transfer to a bowl.
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8
Season the beef strips generously with kosher salt and pepper and dredge in the flour.
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9
Add 2 tbsp oil to the pan and heat over medium-high heat.
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10
When oil is hot, add the beef, spreading it in a single layer.
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11
After about a minute, turn each piece to brown the other side.
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12
Don't overcook!
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13
Work quickly, the whole process only takes a couple of minutes.
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14
Remove beef to the same bowl with the cremini.
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15
(Work in smaller batches, if you prefer).
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16
Melt the remaining 3 tbsp butter in the pan over medium-high heat.
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17
Add the onion.
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18
Saute, scraping up the browned meat bits at the bottom of the pan.
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19
When the onions just start to brown (about 4- 5 min), pour in the reserved porcini soaking broth.
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20
Stir in the mustard, Worcestershire sauce, porcini, cremini and beef, along with any accumulated juices.
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21
Bring to a simmer while stirring.
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22
Cook just until the sauce thickens slightly, 1- 2 minutes.
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23
Reduce heat to low and stir in the creme fraiche, just until it's incorporated and heated through.
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24
Taste, and adjust seasonings.
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25
Serve over cooked noodles, sprinkled with parsley.
