Beef Stroganoff with Mushrooms

Ingredients:

For beef stroganoff:

• 2 tablespoons of vegetable oil
• 450 g beef fillet, cut into strips 5 x 2.5 x 2.5 cm
• Table salt and freshly ground black pepper
• 6 tbsp (90 g) butter
• 340 g champignons, cut into 4 pieces
• 1 medium yellow onion, thinly sliced
• 1 tbsp tomato paste
• 2 tbsp. flour
• 2 cups beef broth, homemade or canned
• 1/4 cup sour cream
• 2 teaspoons Dijon mustard
• 2 tsp freshly squeezed lemon juice
• 1 tbsp chopped parsley leaves

For the noodles:

• Table salt
• 340 g wide egg noodles
• 2 tbsp (30 g) unsalted butter
• Freshly ground black pepper

Preparation:

1. Heat a large skillet over medium heat for 3-4 minutes. Increase the heat and add 1 tablespoon of oil. Season half the beef with salt and pepper, add it to the skillet in a single layer, and cook, without stirring, until well browned but still pink inside, about 1-2 minutes. (It's important to partially cook the meat at this stage, as it will finish cooking later in the sauce.) Transfer the meat to a large plate and set aside. Repeat with the remaining oil and the beef. Drain off any excess oil.
2. Return the skillet to medium heat. Melt 2 tablespoons (30 g) of butter and, when the foam begins to subside, add the mushrooms and cook, stirring, until well-browned, about 7 minutes. Season with salt and pepper to taste. Using a slotted spoon, transfer them to the plate with the beef.
3. Heat 4 tablespoons (60 g) of butter and, when the foam begins to subside, add the onion and cook, stirring, until browned, about 1 minute. Add the flour and cook, stirring, for 1 minute. Pour in the beef broth and bring to a boil, stirring constantly. Remove from heat. Stir in the sour cream, mustard, lemon juice, and season with pepper to taste. Set the sauce aside and cover.
4. Bring a large pot of water to a boil, season generously with salt, and cook the noodles until tender but not mushy. Drain and transfer to a large bowl. Toss with oil and season with pepper to taste.
5. Add the beef and its juices, mushrooms, and parsley to the sauce and cook over medium heat until warm (do not boil). Divide the noodles into four portions and top with the beef stroganoff. Serve immediately.
   
   
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