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Heat olive oil and 1 T of butter in a very large skillet on high heat.
Add beef cubes and set your timer for two to three minutes. Resist the temptation to move the meat.
Remove beef with slotted spoon and put it in the crock pot/slow cooker.
Using the same skillet, saute the shallots in the drippings and add them to the crock pot.
In a small saucepan, melt 3 T butter and whisk in the cornstarch until you get a paste. Add beef broth. Bring mixture to a boil while stirring constantly until sauce thickens.
Pour the sauce over the beef and shallots and cook for 4-6 hours on high or 8-10 hours on low.
Saute mushrooms in 1 T butter (or less). Cover the pan and allow the mushrooms to change color and get soft (up to ten minutes).
Add mushrooms, sour cream, Dijon mustard, salt, and pepper to the crock pot and stir to blend. Cook another 20 minutes, or until your noodles or rice are ready.
Serve over a bed of noodles or rice.