Directions

1. 1

   Season the beef cubes generously with kosher salt and black pepper. Heat 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat until shimmering. Working in two batches to avoid crowding, brown half the beef until deeply seared on all sides, approximately 2 minutes. Transfer the first batch to a clean bowl, then sear the remaining beef and add it to the bowl. Set all the meat aside.

2. 2

   Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion, carrots, and mushroom halves. Sauté, stirring occasionally, until the vegetables are deep golden brown and caramelized, about 5 minutes. Remove the skillet from the heat and carefully add the brandy and beef stock. Use a wooden spoon to deglaze the pan, scraping up all the browned bits from the bottom. Return the heat to medium-high and simmer until the liquid reduces by approximately one-third, about 3 to 4 minutes.

3. 3

   In a small bowl or cup, whisk together 1/4 cup beef stock and the cornstarch until smooth. Remove the skillet from heat and slowly pour the cornstarch slurry into the sauce while stirring constantly. Return to medium heat and simmer until the sauce thickens and coats the back of a spoon, about 1 to 2 minutes. Remove from heat and stir in the room-temperature sour cream and Dijon mustard until fully incorporated. Return the seared beef to the skillet and stir gently over low heat until the stroganoff is hot throughout and steaming, about 2 minutes. Taste and adjust seasoning with salt and pepper as desired.

4. 4

   Serve the stroganoff over cooked egg noodles and garnish generously with fresh chopped parsley.