Beef Stroganoff

• • • 7 tablespoons olive oil, divided
      
    • 1 pound maitake mushrooms, torn into large pieces
      
    • 1 tablespoon finely chopped fresh thyme
      
    • Kosher salt, freshly ground pepper
      
    • 1 pound roast beef tenderloin, cut into 1x1-inch pieces
      
    • 1 medium onion, finely chopped
      
    • 2 garlic cloves, finely chopped
      
    • 4 cups low-sodium chicken broth
      
    • 1 cup heavy cream
      
    • ½ cup sour cream
      
    • 2 tablespoons Worcestershire sauce
      
    • 1 tablespoon Dijon mustard
      
    • 12 ounces egg noodles
      
    • 3 tablespoons unsalted butter, cut into small pieces
      
    • Chopped fresh parsley and fresh chives (for serving)
      
    • 
      
    • Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
    • Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
    • 
      Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through. 
    • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
      
      
    • Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
      

    
    
  • from BonAppetit
  • I use leftover steak - and roughly follow the sauce.