Beef Strips with Mustard-Mushroom Sauce and Wide Noodles

Instructions

1. 1

   Prepare the beef and vegetables

   Pat the beef dry and cut it across the grain into thin strips. Season with 3 g of salt and the pepper. Slice the mushrooms, finely chop the onion, mince the garlic, and dice the pickles.

   
2. 2

   Cook the noodles

   Bring 3 l of water to a boil in a pot, add 5 g of salt, and cook the noodles according to the package directions, usually 7 to 9 minutes, until just al dente. Before draining, reserve 100 ml of the cooking water.

   
3. 3

   Sear the beef

   Heat half of the oil in a large pan over high heat. Sear the beef in two batches, for about 60 to 90 seconds per batch, until browned on the outside in places. Transfer the beef to a plate; do not overcook it.

   
4. 4

   Make the mushroom sauce

   Add the remaining oil, the butter, and the mushrooms to the same pan. Cook for 5 to 6 minutes, until their liquid has evaporated and the slices are browned. Add the onion and sauté for 3 minutes, then stir in the garlic and flour. After 30 seconds, gradually pour in the stock, stirring well to combine. Add the cream and mustard, then simmer gently for 3 minutes, until the sauce thickens.

   
5. 5

   Finish the dish and serve

   Stir the pickles into the sauce and return the seared beef and any juices from the plate to the pan. Heat for 1 to 2 minutes, just until the beef is warmed through. If the sauce is too thick, add a little of the reserved noodle water. Remove from the heat, stir in the lemon juice and chopped parsley, and season with the remaining 5 g of salt. Serve with the hot, drained noodles.