Creamy and rich, this old fashioned Beef Stroganoff is stick to your ribs comfort food that cooks up surpsingly quick!
Toss the steak strips with salt, pepper, and 2 Tbsp flour and add to the pan in a single layer. Sear quickly and remove to a plate. (Do this in two steps if necessary so as not to crowd the pan.)
Add the butter to the pan and add the minced shallot. Cook for 2-3 mins until golden and then add the mushrooms. Season with salt and pepper. Cook over med/high heat until the mushrooms are golden brown and have lost their moisture.
Add the garlic and cook just until fragrant. Reduce the heat to medium.
Add the anchovy paste, Dijon and Worcestershire sauce and stir. Sprinkle in the remaining flour, scraping up the brown bits on the bottom of the pan. (Add a smidge more butter if the pan is too dry.) Cook for 2 mins, stirring constantly.
Deglaze with the wine, bring to a boil and reduce slightly. Add the stock and thyme sprigs and cook for about 5 mins, allowing the stock to reduce slightly.
Reduce the heat to low and stir in the sour cream, stirring constantly until smooth. DON'T allow the sauce to boil or it may break and curdle. Season generously with salt and pepper.
Return the steak to the pan and simmer very gently over low heat until warmed through. Remove the thyme sprigs and discard. Serve over cooked pasta and sprinkle with minced parsley if desired.