Beef stroganoff, awesome style

Guys, I totally rocked dinner last night.  Once in awhile I get the urge to prove to my fiance that "the kid's still got it," and make something that will make him REALLY happy.  And last night, I successfully accomplished this with beef stroganoff and a side dish of roasted green beans (method borrowed from my sister, who read about it in America's Test Kitchen cookbook).  YUM. Let's kick it.

Beef stroganoff
1 top round sirloin steak, 1/2-1 inch thick
3 tbsp unsalted butter, divided
1/2 cup all-purpose flour
salt & pepper to taste
3/4 large vidalia onion, thinly sliced
1 handful mini cremini mushrooms, bottoms removed & thinly sliced
2 cups beef broth
1 tsp low-sodium soy sauce
1/2 cup (a couple healthy dollops) light sour cream

1/2 lb thin spaghetti or other "long" pasta, cooked and drained

Thinly slice the steak against the grain into 1/4" thick strips, and halve the longer strips from the middle of the cut.  Heat two tablespoons of the butter in a large pan over medium-high heat.  Place the flour in a pie pan or bowl and season with salt and pepper; dredge the beef in this mixture.  Shaking off the excess flour, arrange the strips in the melted butter so it forms one layer.  Now LEAVE IT ALONE, flipping the strips once after 3-4 minutes.  Brown on the other side, and then place the steak strips in a bowl, reserving the liquid in the pan. 
Return pan to heat, and add the other tablespoon of butter, reducing heat to medium.  After the butter has melted, add the onions and season with pepper, tossing them to get them evenly coated.  Saute, stirring occasionally, until onions are transluscent, and then add the mushrooms.  When mushrooms start to release their liquid, add the beef broth and soy sauce, simmering this mixture until the mushrooms and onions are soft to the touch.  Uncover, and reduce the sauce by around 1/3. 
Add the beef strips back in; the flour on the strips will help thicken the sauce further.  Once the steak has heated throug, add sour cream, stirring to mix it in thoroughly.  Serve over pasta.

Roasted green beans
1 lb greenbeans
olive oil (seasoned if you have any)
salt and pepper

Preheat oven to 400.  Snap the ends off the green beans, and  arrange in a single layer on a cookie sheet sprayed with non-stick oven spray.  Sprinkle with olive oil, and season liberally with salt and pepper.  Toss to evenly coat the beans.  Once oven is preheated, roast the beans for 21 minutes, tossing the beans in the pan a couple of times in there.  Serve, and enjoy!