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1
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
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2
Pat the beef dry and season it with salt and pepper.
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3
Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat.
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4
Fry the meat in batches so that it is browned on all sides.
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5
Lower the heat to medium and return all the meat to the pot.
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6
Add the onions and cook until they are soft, about 5 minutes.
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7
Pour in the cognac and cook until the alcohol has burned off, about 5 minutes.
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8
Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf.
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9
Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
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10
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil.
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11
Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through.
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12
Remove from heat and set aside.
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13
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley.
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14
Taste and adjust the seasoning with salt and pepper.
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15
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender.
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16
Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper.
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17
Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
