Beef Stroganoff

Ingredients:

• 3 cups beef broth
• 1 chopped carrot
• 6 sprigs of fresh thyme
• 1 bay leaf
• 1 kg roast beef, cut into 5 cm cubes
• Salt and ground black pepper
• 6 tbsp. l. olive oil
• 1 medium onion, finely chopped
• 2 tbsp. cognac
• 5 tbsp (75 g) butter
• 500 g of sliced ​​mushrooms
• 3 crushed cloves of garlic
• 2 tbsp sour cream, plus more for serving
• 1 tbsp Dijon mustard
• 2 tablespoons chopped fresh parsley leaves, plus extra for garnish
• 500 g egg noodles

Preparation:

1. Heat the beef broth with the carrots, 3 sprigs of thyme and bay leaf.
2. Season the beef with salt and pepper. Heat 3 tablespoons of oil in a large, shallow skillet over high heat. Sear the meat until browned on all sides. Reduce the heat to medium and transfer the meat from the skillet to the saucepan. Add the onion and cook until softened, about 5 minutes. Pour in the cognac and simmer for another 5 minutes, until the alcohol has evaporated. Add the beef broth (without the carrots), thyme sprigs, and bay leaf. Simmer the meat, covered, over low heat for 1.5–2 hours.
3. In a large skillet over medium heat, melt 3 tablespoons (45 g) butter and the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and the remaining 3 sprigs of thyme and cook until the mushrooms are golden brown. Remove from heat and set aside.
4. When the meat is cooked through, remove it from the heat and add the mushrooms, sour cream, mustard, and parsley. Season with salt and pepper to taste.
5. Then cook the noodles in a large pot of boiling salted water until tender, drain, and add 2 tablespoons (30 g) of butter, season with salt and pepper. Serve the beef stroganoff with a side of noodles, sour cream, and chopped parsley.