Beef stroganoff

Use your fist (or rolling pin or mallet) to flatten the steaks to about 1/3“ thick. Slice into 1/5” strips, discarding excess fat.

Sprinkle with a pinch of salt and pepper.

Heat 1 tbsp of oil in a large skillet over high heat. Scatter half the beef in the skillet. Quickly spread the beef with tongs. Leave untouched for 30 seconds until browned, then quickly turn and brown the other side for 30 seconds. Immediately remove onto a plate. Don't worry about pink bits and raw insides.

Add remaining 1 tbsp oil and repeat with remaining beef.

Turn heat down to medium high. Add butter and melt. Add onions, cook for 1 minute, then add mushrooms.

Cook mushrooms until golden. Scrape the bottom of the pan to loosen the golden bits.

Add flour. Cook, stirring, for 1 minute.

Stir in half the broth. Once incorporated, add the other half.

Stir, then add sour cream and mustard. Stir until incorporated (don't worry if it looks split; sour cream will “melt” as it heats).

Bring to a simmer, then reduce heat to medium low. Once it thickens to the consistency of pouring cream (3–5 minutes), adjust salt and pepper to taste.

Add beef back in (including plate juices). Simmer for 1 minute, then remove from stove immediately.

Serve over egg noodles. Sprinkle with chives if desired.