EFK Beef Stroganoff

Directions

1. Bring salted water to a boil and cook egg noodles until just tender; drain and reserve. Pat beef dry and season with salt and black pepper. Heat a seasoned de Buyer carbon-steel skillet over high heat with olive oil. Sear beef quickly in batches without crowding, developing deep browning while avoiding overcooking. Transfer beef to a plate. Reduce heat to medium, add butter and onion, and cook until softened and lightly browned. Add garlic and cook briefly. Sprinkle flour over the mixture and cook about 1 minute. Gradually whisk in beef stock while scraping up the browned pan bits. Stir in Worcestershire sauce, Dijon mustard, and thyme and simmer until the sauce thickens. Reduce heat to low before stirring in sour cream so the sauce remains smooth and does not boil aggressively. Return beef and accumulated juices only long enough to warm through. Taste and adjust salt and pepper. Serve over or gently tossed with egg noodles and finish with fresh parsley.