Beef Stroganoff

Steps

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1. 1
   Heat a large Dutch oven over high heat. Cut beef into chunks and season with salt. Add in batches in a single layer without crowding. Sear on both sides until well browned but still pink inside. Remove and set aside.
   ▶ ≈1:13
2. 2
   In the same pot, sauté the sliced onions over medium-high heat until lightly coloured. Be careful not to burn the onions or the browned bits at the bottom of the pan. If the fond begins to burn, add a splash of stock and scrape it up. Remove onions when softened.
   ▶ ≈8:35
3. 3
   Once the onions are softened, add the mushroom chunks to the pot and cook briefly.
   ▶ ≈11:06
4. 4
   Return the beef and any accumulated juices to the pot. Add the minced garlic, fresh thyme, Dijon mustard, and Worcestershire sauce. Stir well to combine all ingredients.
   ▶ ≈13:59
5. 5
   Dust with flour and stir well, cooking for about a minute to cook out the raw flour taste. This prevents lumps when adding stock. For a gluten-free option, you can omit the flour and thicken later with a cornflour slurry.
   ▶ ≈16:27
6. 6
   Pour in beef stock and stir until smooth. Reduce the heat to low and let the mixture simmer gently. The beef is nearly cooked through; just let the flavours marry together.
   ▶ ≈17:24
7. 7
   While the stroganoff simmers, cook the wide egg noodles according to package directions. Drain well and toss lightly with olive oil to prevent sticking.
   ▶ ≈18:05
8. 8
   Once the sauce reaches the desired consistency, turn off the heat completely. Let the sauce cool so it's no longer boiling. This prevents the sour cream from splitting when added.
   ▶ ≈18:20
9. 9
   Stir in the sour cream, making sure it's fully incorporated into the sauce. Season generously with black or white pepper and taste to adjust salt as needed.
   ▶ ≈18:33
10. 10
    Serve by placing the cooked noodles on a plate, top with the beef and plenty of sauce. Garnish with fresh parsley.
    ▶ ≈20:19