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