Russian Beef Stroganoff with Noodles - Slow Braised Method

Method

1. Trim beef sirloin and cut into 2cm cubes.
2. In a heavy pot, melt butter over medium heat. Brown beef cubes in batches, setting aside when golden brown.
3. In the same pot, sauté chopped onion and minced garlic until softened, about 5 minutes.
4. Add mushrooms and cook until they release their moisture and begin to brown, around 8 minutes.
5. Sprinkle flour over the mixture, stirring constantly for 2 minutes to create a roux.
6. Gradually add beef broth while stirring, then bring to a simmer.
7. Return beef to the pot, cover, and let simmer on low heat for 1.5 hours, stirring occasionally.
8. While beef simmers, cook egg noodles according to package instructions.
9. After 1.5 hours, stir in sour cream and simmer for 5 more minutes.
10. Season with salt and pepper to taste.
11. Serve beef stroganoff over noodles.
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.