The best beef stroganoff

Ingredients:

• 450g ribeye steak, trim off excess fat and cut the meat into 5x1 cm strips.
• 2 tablespoons of vegetable oil
• 5 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 220 g of champignons, cut into 4 pieces
• 200 g shiitake mushrooms, caps thinly sliced ​​(remove and discard stems)
• 1 tbsp chopped fresh thyme
• 1 clove garlic, minced
• 0.5 cups dry white wine
• 2 tbsp. flour
• 3/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1.5 cups beef broth
• 280 g of medium or wide egg noodles
• 0.5 cup fresh parsley leaves, chopped
• 1 tbsp chopped chives + extra for serving

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Sprinkle the beef with 1 teaspoon of salt and season generously with pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, undisturbed, until browned in spots, about 1 minute.
3. Turn the pieces over with tongs and continue frying until a mound forms (the meat will still be raw in the center), about 1 minute. The beef will be cooked through in the sauce. Transfer the meat to a bowl and return the pan to the stovetop over medium-high heat.
4. Add 1 tablespoon of butter to the skillet. Add the onion and 1/2 teaspoon of salt and cook, stirring occasionally to scrape up any browned bits from the bottom of the pan, until the onion is soft, 4-5 minutes. Add 2 tablespoons of butter, the mushrooms, shiitake, and thyme and cook, stirring occasionally, scraping up any browned bits, until the mushrooms release some liquid and begin to brown, 5-6 minutes.
5. Add the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until the liquid has evaporated, about 5 minutes.
6. Sprinkle the vegetables with flour and toss to coat evenly. Add sour cream, Dijon mustard, Worcestershire sauce, and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir to distribute evenly. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 5 minutes.
7. Meanwhile, while the sauce is preparing, cook the egg noodles according to package directions until al dente. Drain and toss the noodles with the remaining 2 tablespoons butter, finely chopped parsley, and chives.
8. Transfer the beef and any juices from the bowl to the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink, about 1 minute.
9. Divide the noodles among four bowls and top with the beef sauce. Garnish with additional green onions, if desired.