Beef Stroganoff with Cream Sauce

Pour the gelatin into the chicken broth and set aside. Place a pot of salted water on the heat and bring to a boil.

In a small bowl, mix salt, ground black pepper, and paprika. Rub the beef steaks with this mixture on all sides.

Place the skillet on the heat, pour vegetable oil and fry the steaks on both sides until desired doneness. Transfer the cooked meat to a plate.

Pour the remaining oil into the same pan and place it over high heat. Add the sliced mushrooms, reduce the heat to medium, and fry, stirring constantly.

When the mushrooms release their juice, add butter, finely chopped yellow onion and cook for another 6 minutes, stirring.

Add the sliced shallots, thyme and remaining paprika. Sauté over medium heat until fragrant and aromatic.

Pour in soy sauce, Worcestershire sauce, fish sauce and add Dijon mustard. Simmer, stirring, for 30 seconds.

Pour white dry wine and simmer over medium heat until the liquid evaporates.

Pour the chicken broth with gelatin into the pan and increase the heat. Drain the excess liquid into a separate cup.

Pour the sour cream into a bowl. While whisking, slowly add the hot broth until smooth and homogeneous.

Add the sour cream mixture to the pan along with the remaining butter. Bring to a boil, salt and pepper to taste.

Place the steaks in the sauce for 1 minute, then remove the pan from the heat.

Boil the egg noodles in salted water according to the package instructions. Drain the water.

Remove the steaks from the sauce and place on a cutting board. Pour the sauce into a pot with the noodles, add half of the chopped parsley and stir.

Slice the meat thinly. Place the noodles with sauce on plates, top with sliced meat.

Pour additional sauce if any remains. Garnish with sour cream and remaining parsley. Serve hot.