Classic Beef Stroganoff

Instructions

1. Prepare the beef
   Pat the beef strips dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat. Working in batches to avoid overcrowding, quickly sear the beef strips for 1 minute per side until just browned but not fully cooked. Transfer to a plate and set aside.
2. Sauté the vegetables
   In the same skillet, add the remaining oil and butter. Add the sliced onions and cook for 3-4 minutes until softened. Add the mushrooms and cook for 5-7 minutes until they've released their moisture and started to brown. Add the minced garlic and cook for 30 seconds until fragrant.
3. Create the sauce base
   Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the beef broth while stirring constantly to prevent lumps. Bring to a simmer and cook for 3-4 minutes until the sauce begins to thicken. Stir in the Dijon mustard.
4. Add the brandy
   If using, add the brandy or cognac to the sauce and simmer for 2 minutes to cook off the alcohol while concentrating the flavors. This step adds a wonderful depth to the dish but can be skipped if preferred.
5. Incorporate the sour cream
   Reduce the heat to low. Gradually stir in the sour cream until fully incorporated. Do not let the sauce boil after adding the sour cream or it may curdle. Season the sauce with salt and pepper to taste.
6. Return the beef to the sauce
   Add the seared beef strips and any accumulated juices back to the skillet. Gently stir to coat the beef with the sauce and cook just until the beef is heated through, about 1-2 minutes. Avoid overcooking the beef at this stage.
7. Serve over noodles
   Serve the beef stroganoff immediately over the prepared egg noodles. Garnish with fresh chopped parsley. The hot noodles should be prepared just before the stroganoff is ready so they remain hot when served.