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Beef stroganoff, tender strips of beef and mushrooms in a creamy sour cream sauce over egg noodles. Serves 4.
Boil the 300 g egg noodles in salted water for 6-8 minutes until tender, then drain.
Slice the beef into thin strips, season, and sear in 1 tbsp of the butter over high heat for 1-2 minutes until just browned. Lift it out.
In the same pan, melt the rest of the butter and cook the sliced mushrooms and onion for 6-7 minutes until golden and soft, then add the garlic for 1 minute.
Stir in the flour, then slowly add the 300 ml beef stock and the mustard, and simmer for 3-4 minutes until thickened.
Turn the heat low, stir in the sour cream and the beef, and warm through without boiling (it curdles if boiled). Serve over the noodles with parsley.
