Classic Russian Beef Stroganoff

1.Season the beef strips generously with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of vegetable oil and 1 tablespoon of butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat.

2.Sear the beef in batches, ensuring not to overcrowd the pan. Cook each batch for 1-2 minutes per side until nicely browned but still slightly rare inside. Remove the beef and set aside on a plate, reserving any juices.

3.Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the pan. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the sliced mushrooms and cook for 8-10 minutes until they have released their liquid and are deeply browned.

4.Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the mushroom and onion mixture, stirring constantly for 1 minute to cook out the raw flour taste.

5.Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan (deglazing). Stir in the Dijon mustard and Worcestershire sauce. Bring the sauce to a gentle simmer and cook for 5 minutes until slightly thickened.

6.While the sauce simmers, cook the egg noodles according to package directions. Drain the noodles and toss with a small knob of butter, if desired.

7.Return the seared beef and any accumulated juices to the sauce. Stir well and cook for just 1-2 minutes to heat the beef through; do not boil, as this will toughen the meat.

8.Remove the pan from the heat. Allow the sauce to cool for 1 minute, then gently fold in the room-temperature sour cream until the sauce is smooth and creamy. Taste and adjust seasoning with remaining salt and pepper as needed.

9.Serve the Beef Stroganoff immediately over the buttered egg noodles. Garnish generously with fresh chopped parsley.