Sear the Beef: Pat the beef strips dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-based frying pan or shallow casserole dish over a high heat. Once shimmering, add the beef in a single layer (work in two batches if needed to avoid overcrowding). Sear for 1-2 minutes per side until beautifully browned. What works best for me is using tongs to turn each piece, ensuring a good crust all over. Remove the beef from the pan with a slotted spoon and set aside.

Sauté the Aromatics: Reduce the heat to medium, add the butter to the same pan. Once melted, add the chopped onion and cook for 5-7 minutes, stirring occasionally, until soft and translucent. Add the sliced mushrooms and a pinch of salt. Cook for another 5-7 minutes until the mushrooms have released their liquid and are starting to brown.

Build the Sauce Base: Add the minced garlic and sweet paprika to the pan and cook for one minute more until fragrant. Sprinkle over the plain flour and stir continuously for another minute to cook out the raw flour taste. This will form a paste that thickens our sauce.

Deglaze and Simmer: If using, pour in the white wine or brandy to deglaze the pan. Scrape up any browned bits from the bottom of the pan with a wooden spoon—this is where so much flavour is hiding! Let the alcohol bubble away and reduce by about half. Gradually pour in the beef stock, stirring constantly to create a smooth sauce.

Thicken the Sauce: Bring the sauce to a gentle simmer and let it bubble away for about 10 minutes, uncovered, until it has thickened slightly. While the sauce is simmering, it's a good time to get your noodles on.

Cook the Egg Noodles: Bring a large pot of salted water to the boil. Add the egg noodles and cook according to the package directions, usually around 4-5 minutes. Once cooked, drain well.

Finish with Cream: Turn the heat for the sauce down to its lowest setting. In a small bowl, mix the Dijon mustard into the room-temperature soured cream. Take a couple of tablespoons of the hot sauce from the pan and stir it into the soured cream mixture to temper it. This prevents it from curdling. Pour the tempered cream mixture into the pan and stir gently until fully incorporated. Do not let the sauce boil once the cream has been added.

Combine and Serve: Return the seared beef and any of its resting juices to the pan. Stir to combine and allow the beef to warm through for a minute or two. Season to taste with more salt and pepper if needed. Serve the creamy beef stroganoff spooned over the hot egg noodles, garnished generously with fresh parsley.