Beef Stroganoff

Step 1: Flatten the steaks with your fist, a rolling pin or a mallet to about 3/4 cm / 1/3 inch thick. Slice into 5 mm / 1/5 inch strips, cut long strips in half, and discard excess fat.

Step 2: Sprinkle the beef with the salt and pepper.

Step 3: Heat 1 tablespoon of oil in a large skillet over high heat. Add half the beef and quickly spread it out with tongs. Leave it untouched for 30 seconds, until browned. Turn the beef quickly and leave it untouched for another 30 seconds. Transfer it immediately to a plate; it may still be pink and raw inside.

Step 4: Add the remaining 1 tablespoon of oil and sear the remaining beef in the same way. Transfer it to the plate with the first batch.

Step 5: Reduce the heat to medium-high. Melt the butter in the same pan, add the onion and cook for 1 minute, then add the mushrooms. Cook until the mushrooms are golden, scraping the browned bits from the bottom of the pan.

Step 6: Add the flour and cook, stirring, for 1 minute.

Step 7: Stir in half the broth. Once it is incorporated into the flour mixture, add the remaining broth.

Step 8: Stir in the sour cream and mustard until combined. Bring the sauce to a simmer, then reduce the heat to medium-low. Simmer until it thickens to the consistency of pouring cream, 3–5 minutes. Taste and add more salt and pepper if needed.

Tip: The sauce may look split at first; the sour cream will melt as it heats.

Step 9: Return the beef and any juices from the plate to the pan. Simmer for 1 minute, then remove the pan from the heat immediately.

Step 10: Serve over pasta or egg noodles, sprinkled with chives if desired.