Prepare the beef: In a medium bowl, toss the beef strips with the flour, salt, and pepper until each piece is lightly coated. The meat should look dusty and pale, with no visible clumps of flour.

Brown the meat: Heat 1 tablespoon of oil in a large frying pan over high heat until it shimmers and a single piece of beef sizzles immediately when added. Working in two batches to avoid overcrowding, sear the beef for 1-2 minutes per side until it is deeply browned and crusty on the outside. You’ll hear a satisfying sizzle; when the meat releases easily from the pan, it’s ready. Transfer to a plate and set aside.

Sauté the aromatics: Reduce the heat to medium-high and add the remaining oil. Tip in the sliced onion and cook for 4-5 minutes, stirring occasionally, until the pieces turn soft and translucent with golden edges. The kitchen will smell sweet and savoury.

Cook the mushrooms: Add the sliced mushrooms to the pan. Cook for 5-6 minutes, stirring every so often, until they release their moisture and begin to brown. You’ll notice the pan becomes dry again as the liquid evaporates, and the mushrooms shrink slightly and turn a deep golden colour.

Build the sauce: Stir in the minced garlic and tomato purée, cooking for 30 seconds until the garlic is fragrant and the purée darkens to a deep brick red. Add the Dijon mustard and stir to combine, then pour in the beef stock. Bring the mixture to a gentle bubble, scraping the bottom of the pan with a wooden spoon to lift any browned bits — these are packed with flavour.

Simmer and finish: Let the sauce simmer for 8-10 minutes, stirring occasionally, until it has reduced by about a third and thickened slightly. It should coat the back of a spoon. Reduce the heat to low, stir in the double cream, and watch the sauce turn a beautiful, pale caramel colour. Return the beef and any collected juices to the pan. Warm through for 2 minutes — do not let it boil, or the cream may split.

Cook the noodles: While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package directions (usually 6-8 minutes) until tender but still with a slight bite. Drain well in a colander — the noodles should look glossy and separate easily.

Serve: Divide the hot noodles among bowls, spoon the creamy stroganoff over the top, and garnish with a generous sprinkle of fresh parsley.