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1
Preheat oven to 325 F.
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2
Heat the vegetable oil in a Dutch oven over medium-high heat.
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3
Brown the meat in 2 batches until it is seared on all sides.
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4
Remove the meat from the pan with a slotted spoon and place on a plate.
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5
Reduce heat to medium and melt 2 tablespoons butter in the Dutch oven.
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6
Add the mushrooms, onion, garlic and thyme.
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7
Saute for 10 minutes.
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8
Add the red wine to the Dutch oven and stir to deglaze the pan.
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9
Simmer for about 3 minutes until the wine has almost evaporated.
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10
Add the beef broth to the pot and return the browned meat and any accumulated juices.
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11
Cover the Dutch oven and place in a 325 F oven for 2 hours.
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12
After 2 hours check the beef for tenderness.
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13
Place it back in the oven for 30 more minutes if it is not tender.
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14
In a glass jar with a lid, combine the flour and water and shake vigorously to combine.
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15
Pour the mixture into the Dutch oven and stir; cover the pot and return it to the oven for 15 minutes to allow the Stroganoff to thicken slightly.
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16
Meanwhile, cook pasta in boiling salted water according to package instructions.
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17
When its done, drain it and and coat it with the remaining 2 tablespoons of butter.
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18
Remove the pot from the oven, stir in the Dijon mustard and the heavy cream.
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19
Add salt and pepper to taste.
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20
Let it stand for a few minutes to thicken.
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21
Divide noodles on plates and top with beef mixture.
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22
Garnish with fresh parsley if desired.
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23
Enjoy!
