Beef Stroganoff

0 Toss the steak tips with the sea salt and 1/4 teaspoon of the ground black pepper.
1 Add 1 tablespoon butter to a large saute pan over medium-high heat. Once hot, add the beef to the pan, working in 2-3 batches to make sure you don't overcrowd the pan. Sear the beef for 1-2 minutes, until browned, then flip and cook an additional minute until browned. Remove from the pan and set aside.
2 Add another tablespoon of butter to the pan. Once melted, add the onion, garlic, and mushrooms and cook for 4-5 minutes, stirring occasionally, until the onions and mushrooms are browned and slightly caramelized. Remove the mushrooms from the pan.
3 Reduce the heat to medium-low and add 2 tablespoons butter to the pan. Sprinkle the flour over the butter and whisk to combine. Once smooth, pour in the broth slowly, whisking constantly. Let the mixture come to a bubble, then whisk in the coconut aminos, dijon mustard, lemon juice, and sour cream.
4 Reduce the heat to low, then stir the beef and onion and mushroom mixture into the sauce, and taste for seasoning. Add salt if needed. Let cook for an additional 5 minutes.
5 Garnish with parsley and serve over noodles!