Beef and Mushroom Stroganoff

Cook the noodles

Bring a large pot of well-salted water to a boil. Cook the egg noodles according to package instructions until just al dente, then drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Sear the beef

Heat 1 tbsp of olive oil in a large skillet or frying pan over high heat until shimmering. Season the beef strips generously with salt and black pepper, then add them in a single layer — work in two batches if needed to avoid crowding. Sear for 1–2 minutes per side until deeply browned but not fully cooked through. Transfer to a plate and set aside.

Soften the onion

Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the diced onion and cook, stirring occasionally, for 4–5 minutes until softened and translucent, scraping up any browned bits from the beef as you go.

Cook the mushrooms and garlic

Add the minced garlic and sliced mushrooms to the pan. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until the mushrooms have released their moisture and are golden brown. Season lightly with salt and pepper.

Build the sauce

Pour in the beef stock and bring to a gentle simmer, letting it reduce slightly for 3–4 minutes. Reduce the heat to low, then stir in the sour cream until smooth and fully incorporated — avoid boiling at this stage or the cream may split.

Finish and serve

Return the seared beef and any resting juices to the pan. Stir gently and simmer on low for 2–3 minutes until the beef is just cooked through and the sauce is glossy and coating. Taste and adjust seasoning. Serve immediately over the egg noodles, garnished with plenty of fresh parsley.