Beef Stroganoff

1.Prepare the beef: Slice the beef against the grain into thin strips (about 5 mm thick). Season the strips generously with salt and pepper.

2.Sear the beef: Heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Working in batches, quickly sear the beef strips for 1-2 minutes per side until browned but still slightly pink inside. Do not overcrowd the pan. Remove the beef and set aside on a plate.

3.Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tbsp olive oil and 1 tbsp butter to the pan. Add the chopped onion and sauté for 3-4 minutes until softened.

4.Cook the mushrooms: Add the sliced mushrooms to the pan. Increase the heat slightly and cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned. Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

5.Thicken the sauce base: Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook out the raw flour taste (creating a light roux).

6.Build the sauce: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.

7.Finish the stroganoff: While the sauce simmers, cook the egg noodles according to package directions. Drain well.

8.Temper the sour cream: Reduce the heat under the sauce to low. Stir in the sour cream until just combined and the sauce is smooth and creamy. Do not allow the sauce to boil after adding the sour cream, as it may curdle.

9.Combine and serve: Return the seared beef strips and any accumulated juices to the sauce. Heat through gently for 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately over the hot egg noodles, garnished with fresh chopped parsley.