Classic Beef Stroganoff

Steps

1. 1Pat the beef very dry and season it. Sear in a hot pan with 1 tbsp butter in two batches, 60–90 seconds per side, until browned outside and still pink within. Crowding the pan steams the meat, so give it room. Set aside.
2. 2Add the remaining butter and the onion to the same pan and cook 5 minutes over medium heat, until soft and translucent.
3. 3Add the mushrooms and cook 6–8 minutes, until they release their liquid, it evaporates, and the edges turn golden brown.
4. 4Sprinkle over the flour and stir for 1 minute to cook out the raw taste, then pour in the stock a little at a time, stirring until smooth.
5. 5Add the mustard and simmer 5 minutes, until the sauce thickens to a gravy that coats the back of a spoon. Meanwhile, boil the egg noodles until tender.
6. 6Take the pan off the heat and stir in the sour cream — off-heat keeps it from curdling. Return the beef and any resting juices, warm through for 1 minute, and serve over the noodles.

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