Beef Stroganoff

Method

1. Slice the flank steak into 2 inch wide strips with the grain, then slice into thin bite sized pieces against the grain. Place the meat into a bowl and mix well with the allspice, nutmeg, salt, and pepper, and Worcestershire sauce. Refrigerate for at least 2 hours, or up to overnight, before searing the beef.
2. Heat a large pan to medium-high heat and add the vegetable oil. Sear the steak for 2-3 minutes or until browned. Remove the steak pieces to a dish and tent with foil to keep warm. Pour 1/2 cup of beef stock into the pan and scrape the bottom of the pan to remove all of the brown bits. Combine the pan juices with the remaining 2 1/2 cups of beef stock and set aside.
3. Bring a large pot of salted water to boil.
4. Heat a large pan to medium and add 3 tablespoons of olive oil and the mushrooms. Cook the mushrooms until they release their water and brown, then season with salt and pepper to taste and remove them to a bowl.
5. Add the remaining olive oil, 3 tablespoons of butter, and the onions to the pan and saute until soft (about 10 minutes). Add the garlic and cook for another 2 minutes or until very fragrant.
6. At this time begin cooking the egg noodles to the package instructions and when finished toss with 3 tablespoons of butter. Make sure to reserve at least 2 cups of pasta water.
7. Add the flour to the pan and cook for 1 minute or until all of the white specks are gone.
8. Add the white wine and beef stock to the pan and turn the heat to high. With a flat wooden spoon, scrape the bottom of the pan to dislodge all of the brown bits.
9. Bring to a boil while whisking until smooth for 3 minutes. Lower the heat to a simmer and add the mushrooms, and sliced steak to the pan along with the mustard and Worcestershire sauce. Continue to cook at a low simmer while waiting for the noodles.
10. Add the heavy cream and sour cream to the pan and continue to simmer for 2 minutes. Taste test the sauce and adjust salt and pepper if required. If the sauce is too thick add a few ounces of the reserved pasta water. When satisfied remove the pan from the heat.
11. Divide the noodles into bowls and ladle the stroganoff over each one. Garnish with parsley. Enjoy!