Directions

1. Heat the beef stock, carrot, 3 thyme sprigs, and the bay leaf in a large stock pot on the stovetop.
2. Pat the beef dry and season it with salt and pepper.
3. Coat another large stock pot in 3T of olive oil and heat it on High (425°F) using the PIC.

4. Cook the meat in batches in a pan until browned on all sides. Do not overcrowd the meat. When browned, remove the beef and set it aside.

5. Lower the temperature to Medium (275°F). Add the onions, cooking them about 5 min. until soft.

6. Add the cognac and continue cooking for another 5 min. until the alcohol has burned off. Return the beef to stock pot.

7. Add the beef stock to the stock pot with the beef, discarding the carrot, thyme, and bay leaf. Partially cover the stock pot and cook at 220°F for 1 1⁄2–2 hours.

8. In a separate large sauté pan, on the stovetop, melt 3T of butter at 350°F and add the remaining olive oil.

9. Add the mushrooms, garlic, and the remaining thyme sprigs, cooking until the mushrooms are brown.

10. Remove the pan from the heat; set aside. Once finished, remove the stock pot from heat and fold in the cooked mushrooms, sour cream, mustard, and parsley. Add salt and pepper to taste.

11. Bring another large stock pot of salted water up to a boil on Max/Sear on the PIC and add noodles. Cook the noodles until tender, drain, toss with the remaining butter and season with salt and pepper. Serve over noodles and garnish with sour cream and parsley.