-
1
Set a large cast-iron skillet on the stove over medium-high heat. When it's very hot, add 1 tablespoon vegetable oil. When that's very hot, add the cubed beef in an even layer. Sear until crusty and deeply browned on all sides-about 1 to 2 minutes total. (The best way to get a good sear is to move the beef as little as possible.) Transfer the beef to a plate to rest and sprinkle generously with salt.
-
2
Add the remaining tablespoon vegetable oil to the pan, still over medium-high heat. Add the mushrooms. Cook, stirring only once or twice, until deeply browned and there's no more liquid in the pan. Transfer to the mushrooms to a plate to rest and sprinkle generously with salt.
-
3
Add the butter to the pan. Once it's melted, add the carrot, parsnip, and onion. Season with salt. Cook for 15 to 20 minutes, stirring regularly, until the vegetables are browned and quite soft.
-
4
Add the scallion and garlic. Stir to combine. Cook for another 5 minutes until the scallion has wilted and the garlic is very fragrant.
-
5
Sprinkle the flour over the vegetables. Stir to combine. Cook for another minute or so, just to get rid of the raw flour taste.
-
6
Pour the stock on top. Stir to combine. Bring to a simmer and cook for about 2 minutes to thicken.
-
7
Stir in the Dijon, apple cider vinegar, and horseradish. Now stir in the yogurt. Taste and adjust the seasoning as necessary (more Dijon? more yogurt? more salt?). When it tastes just right to you, stir in the beef and mushrooms, plus any of their juices.
-
8
Serve on top of extra-wide egg noodles-boiled in salty water, heavily buttered, and tossed lots of chopped flat-leaf parsley. (Or, if that's not your thing, with bread.)
