Pat beef dry and season evenly with salt and pepper. Heat large sauté pan over medium-high heat; add oil to coat pan. Sear cubes in batches in a single layer, developing a good browned crust on a least two sides, about 2 minutes per side. Transfer beef to a bowl.
Add butter, onions, and mushrooms to pan, stirring and scraping the browned bits from the bottom of the pan. Cook 5-8 minutes until water from mushrooms evaporates. Deglaze with 1 cup beef broth and reduce by half.
Stir in paprika, mustard, and remaining stock and transfer beef back to pan; bring to a simmer and cook for 8 minutes.
In a small mixing bowl, whisk together sour cream and flour. Stir into saucepan; cover and simmer an additional 8 minutes.
Cook noodles according to package directions and drain. Stir noodles into stroganoff and serve, garnishing with parsley.
Ingredients
2 1/2 lbs West Creek® Roast Beef, C/Off Med Rare, cut in 1/2 in. x 2 in. strips
1 tbsp Morton® Kosher salt
2 tsp Roma® Freshly Ground Black Peppercorns
3 tbsp Roma® extra virgin olive oil
2 tbsp Ridgecrest® Beef Base
4 cups water
3 tbsp Nature's Best Dairy® Butter, Unsalted
1 ea Peak Fresh Produce® Onion(s), Yellow, sliced thinly
