1. Heat the oil and butter in a wide braising dish (sauté pan with a lip) over medium-high heat. Toss the beef with the flour and add to pan, cooking until lightly browned. Remove the beef and add the onion, sautéing until the onions have browned a bit. Add the mushrooms and sauté until tender, about five minutes. Add the beef back into the braising dish, along with the thyme and the chicken or beef stock and bring up to a simmer, cooking uncovered for 10 to 15 minutes until the beef is tender.
  2. When ready to serve, stir in the sour cream and season to taste. If the egg noodles have been pre-cooked, rinse them under hot tap water, drain well and add to the pan, tossing to coat. Stir in the parsley and serve.

From “In the Kitchen with Anna”, Whitecap Books, 2008.