-
1
Heat the olive oil in a deep-sided saute pan on medium-high heat and add the beef.
-
2
Season the meat with a sprinkle of salt and several turns of freshly ground black pepper.
-
3
Sear the meat on all sides turning the pieces as they brown.
-
4
Remove the seared meat, set aside in a bowl, and add the onions to the pan.
-
5
Add another pinch of salt, and a few grinds of pepper.
-
6
Cook the onions, stirring occasionally until translucent, about 6 minutes.
-
7
Add the wine and de-glaze the pan, scraping all the tasty bits off the bottom with a wooden spoon.
-
8
Allow to reduce almost completely.
-
9
Add the beef broth, the meat, and any accumulated juices from the bowl in with the onions.
-
10
Bring to a boil then lower heat and allow to simmer.
-
11
In another pan over medium heat, add a tablespoon of butter, the thyme, the mushrooms, and another couple grinds of pepper.
-
12
Allow the mushrooms to brown, about 6-8 minutes.
-
13
Once the meat is tender and the sauce is reduced, drop the noodles into boiling water to be cooked.
-
14
Fold in the mushrooms, mustard, parsley, and sour cream in with the meat and sauce.
-
15
Incorporate the egg noodles in with the sauce and serve in a bowl.
-
16
Garnish with a sprinkle more of parsley and a dollop of sour cream.
-
17
I like to add some more raw onions and a squirt of lemon juice, and although my toppings are a little unorthodox, it's delicious.