Beef Stroganoff

Cook the noodles

Bring a large pot of well-salted water to a boil and cook the egg noodles according to package instructions until just tender. Drain, toss with a small drizzle of olive oil to prevent sticking, and set aside.

Sear the beef

Pat the beef strips dry with paper towels and season generously with salt and pepper — dry beef browns much better than wet. Heat 1 tbsp of olive oil in a large skillet or frying pan over high heat until shimmering. Add the beef in a single layer (work in two batches if needed) and sear for 1–2 minutes per side until deeply browned. Transfer to a plate and set aside, leaving any juices behind.

Sauté the vegetables

Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the onion and cook for 3–4 minutes until softened and translucent. Stir in the garlic and mushrooms, season with a pinch of salt, and cook for another 5–6 minutes, stirring occasionally, until the mushrooms are golden and any liquid they release has fully evaporated.

Build the sauce

Pour in the beef stock and use a wooden spoon to scrape up all the browned bits from the bottom of the pan — that's pure flavour. Return the seared beef and any resting juices to the pan and simmer over medium heat for 4–5 minutes until the sauce has reduced slightly and the beef is cooked through.

Finish with sour cream

Remove the pan from the heat and stir in the room-temperature sour cream until the sauce is smooth and creamy. Using room-temperature sour cream and pulling the pan off the heat prevents it from curdling. Taste and adjust seasoning with salt and pepper.

Serve

Spoon the stroganoff generously over the egg noodles and finish with a scattering of fresh parsley. Serve immediately.