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Export 13 ingredients for grocery delivery
Step 1
In a large bowl, combine the flour, 1/2 teaspoon of the seasoned salt, and 1/2 teaspoon of the black pepper.
Step 2
Add the beef pieces to the bowl and stir until well-coated.
Step 3
Heat a large Dutch oven over medium-high heat and add the butter and the olive oil, swirling to coat the bottom of the pan.
Step 4
Place the meat pieces in a single layer in the butter mixture and cook until they are golden-brown on one side, about 4-5 minutes.
Step 5
Stir the beef pieces and cook until they are browned on the other side, about 3-4 minutes.
Step 6
Transfer the beef to a plate.
Step 7
Reduce the heat to medium and add the onion, the mushrooms, the garlic, the remaining seasoned salt, and the remaining black pepper to the Dutch oven.
Step 8
Cook the mushroom mixture, stirring occasionally and scraping up any browned bits from the bottom of the pot, until it is tender, about 7 minutes.
Step 9
Add the beef stock, the Worcestershire sauce, the seared beef, and the thyme sprigs to the mushroom mixture.
Step 10
Bring the beef mixture to a simmer, cover, and then reduce the heat to low.
Step 11
Cook the beef mixture, with the stock just barely simmering, for 1 hour 15 minutes.
Step 12
Uncover the pot and discard the thyme sprigs.
Step 13
Add the egg noodles to the beef mixture and increase the heat to medium-high.
Step 14
Cook the noodle mixture, stirring occasionally, until it comes to a simmer.
Step 15
Reduce the heat to medium-low and cook the noodle mixture until the noodles are tender, about 20-25 minutes.
Step 16
Serve the beef and noodles, and immediately top with the sour cream and the parsley.