Beef Stroganoff

Step 1: In a large saucepan or skillet, combine cold beef stock, flour and red wine.

Step 2: Whisk over high heat until mixture is just coming to the boil.

Step 3: Add the thyme sprigs and tomatoes.

Step 4: Reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.

Step 5: In a bowl, season sliced beef with salt and pepper. Toss to combine.

Step 6: In a Dutch oven or large skillet, heat 2 tablespoons of butter over high heat until sizzling.

Step 7: In batches, brown beef well, about 2 to 3 minutes.

Step 8: Remove beef and reserve.

Step 9: Reduce heat to low add remaining 2 tbsp butter to Dutch oven.

Step 10: Saute onions and mushrooms until soft, about 3 to 5 minutes.

Step 11: Add the garlic and saute for 1 minute.

Step 12: Add nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine.

Step 13: Cook uncovered over medium heat for 10 more minutes, just to develop the flavours.

Step 14: Sauce should be slightly syrupy.

Step 15: Add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through.

Step 16: Adjust the seasoning.

Step 17: Sprinkle with chopped parsley.

Step 18: Serve with egg noodles.