Bistro-Style Wild Mushroom and Cognac Beef Stroganoff

1

Bring a large pot of salted water to a boil. Cook the egg noodles according to package instructions until al dente. Drain and set aside.

2

While the water heats, pat the beef strips dry with paper towels and season generously with salt and pepper.

3

Heat the olive oil in a large skillet over high heat. Sear the beef in two batches for 1-2 minutes per side until browned but not fully cooked through. Remove beef from the pan and set aside on a plate.

4

Reduce heat to medium. Add the butter to the same skillet. Once melted, add the sliced mushrooms and shallots. Sauté for 5-7 minutes until mushrooms are golden brown and moisture has evaporated.

5

Stir in the minced garlic and fresh thyme, cooking for another minute until fragrant.

6

Carefully pour in the cognac to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

7

Add the beef broth and Dijon mustard. Stir well and bring to a gentle simmer for 3-4 minutes to thicken slightly.

8

Return the beef and any accumulated juices to the pan. Cook for 1 minute to reheat the meat.

9

Remove the skillet from the heat. Stir in the sour cream until the sauce is smooth and creamy. Do not let it boil, or the sauce may curdle.

10

Taste and adjust salt and pepper if needed. Serve immediately over the cooked egg noodles, garnished with fresh parsley.