American-Style Beef Stroganoff (Creamy Mushroom Sauce)

• 2 tsp Fine sea salt
• 600 g Beef sirloin steak
• 1 large Yellow onion
• 3 cloves Garlic
• 300 g Cremini mushrooms
• 1 tbsp Sunflower oil
• 30 g Unsalted butter
• 2 tbsp Plain flour
• 250 ml Beef stock
• 2 tsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 200 g Sour cream
• 300 g Egg noodles
• 10 g Fresh parsley

1. Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Meanwhile, slice the beef sirloin steak into thin strips, then peel and thinly slice the yellow onion, slice the cremini mushrooms, and finely chop the garlic. Finely chop the fresh parsley.
2. Heat the sunflower oil in a large frying pan over medium-high heat. Season the beef with 0.5 tsp of the fine sea salt, then sear in a single layer for 60 to 90 seconds per side until browned but still a little pink in the centre; work in batches if needed. Transfer the beef to a plate.
3. Reduce the heat to medium and add the unsalted butter to the pan. Add the onion and cook for 4 to 5 minutes until softened, then stir in the mushrooms and cook for 5 to 6 minutes until their liquid has evaporated and they are lightly browned. Add the garlic and cook for 30 seconds until fragrant.
4. Sprinkle over the plain flour and cook, stirring, for 1 minute. Gradually whisk in the beef stock, then stir in the Worcestershire sauce and Dijon mustard. Simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
5. Turn the heat to low and stir in the sour cream until smooth; do not let it boil. Return the beef and any resting juices to the pan and warm through for 1 to 2 minutes until the beef is just cooked to your liking. Taste and adjust with the remaining fine sea salt if needed.
6. Cook the egg noodles in the boiling salted water until tender, following the packet timing. Drain well in a colander. Spoon the stroganoff over the noodles and finish with the fresh parsley.

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