Traditional Beef Stroganoff

1. Trim the beef chuck of excess fat and cut it across the grain into thin strips about 1 cm wide, then season all over with salt and the ground black pepper.
2. Melt 2 tablespoons of the butter in a large heavy skillet over medium-high heat and sear the beef in batches for 1 to 2 minutes per side until browned but not cooked through, then remove to a plate.
3. Lower the heat to medium, add the remaining butter, and cook the sliced mushrooms and chopped green onions for about 5 minutes until softened and lightly golden.
4. Sprinkle the flour over the vegetables and stir for 1 minute, then gradually pour in the condensed beef broth and stir in the prepared mustard, scraping up the browned bits from the bottom of the pan.
5. Return the beef and any resting juices to the pan, bring to a gentle simmer, then cover and cook on low for 20 to 25 minutes until the meat is tender and cooked through, meanwhile boiling the egg noodles in salted water until just done.
6. Reduce the heat to low and stir in the sour cream, warming through gently without letting the sauce boil so it does not curdle, then taste and adjust the seasoning.
7. Serve the stroganoff spooned over the drained buttered egg noodles.

You'll use: Frying pan / skillet · Pan · Saucepan