The Ultimate Beef Stroganoff

seriouseats.com

Rob Schendel

2 (0.25 ounce) packets unflavored powdered gelatin (about 5 teaspoons)

2 cups (475ml) homemade or store-bought low-sodium chicken stock

Kosher salt and freshly ground black pepper

2 tablespoons (6g) mild paprika

4 (1 ½- to 2-inch thick) beef tenderloin steaks, 6 to 8 ounces each (see note)

3 tablespoons (45ml) canola or vegetable oil

12 ounces (340g) button mushrooms, quartered

8 ounces (225g) peeled pearl onions (about 24 onions, see note)

3 tablespoons (45g) unsalted butter, divided

1 medium shallot, thinly sliced (about ¼ cup)

4 sprigs fresh thyme

1 teaspoon soy sauce

2 teaspoons Worcestershire sauce

1 teaspoon Asian fish sauce

2 teaspoons Dijon mustard

1 cup (235ml) dry white wine

1 cup (225g) sour cream, plus more for serving

1 pound (455g) dried egg noodles

¼ cup (20g) minced fresh parsley leaves

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