Korv Stroganoff

Step 1

Place the beef sirloin on a cutting board and slice it against the grain into thin strips, each about 1/8 inch thick and 2 inches long—like slicing steak for a stir-fry.

Step 2

Cut the sausage links crosswise into 1-inch-thick rounds, like slicing a log of cookies.

Step 3

Peel the onion, cut it in half from root to tip, then place flat-side down and slice lengthwise into thin strips about 1/4 inch wide.

Step 4

Place each mushroom cap on the cutting board and slice straight down through the cap and stem into 1/4-inch-thick slices, like slicing bread.

Step 5

Bring a large pot of salted water to a boil over high heat—the water should roll rapidly, about 8 minutes.

Step 6

While water boils, heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 7

Add the sliced beef to the hot skillet in a single layer, do not stir for 2 minutes so it browns, then flip pieces and cook another 90 seconds until all sides are light brown. Transfer to a clean plate.

Step 8

Add the sausage rounds to the same skillet and cook over medium-high heat, stirring occasionally, until the edges are browned, about 4 minutes. Transfer to the plate with the beef.

Step 9

Add the remaining 1 tablespoon olive oil to the skillet, then add the sliced onion and cook over medium heat, stirring once every 30 seconds, until soft and translucent, about 5 minutes.

Step 10

Add the mushroom slices to the skillet and cook over medium heat, stirring once every 45 seconds, until they release their liquid and the pan is moist, about 4 minutes.

Step 11

Pour in 1 cup beef broth and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pan—this adds deep flavor.

Step 12

Stir in 1.5 tablespoons Dijon mustard and 1 tablespoon tomato paste until no lumps remain, mixing well with the liquid.

Step 13

Return the beef and sausage to the skillet and bring the liquid to a gentle simmer—you should see small bubbles breaking the surface—over medium heat, about 2 minutes.

Step 14

Add the egg noodles to the pot of boiling water and cook, stirring once after 2 minutes, until tender but still slightly firm when you bite one, about 8 minutes. Drain in a colander.

Step 15

Remove the stroganoff skillet from heat and let it cool for 1 minute so it's no longer steaming before adding the sour cream.

Step 16

Stir 0.75 cup sour cream into the stroganoff until no white streaks remain and the sauce is uniform and creamy—do not boil or the sour cream will curdle.

Step 17

Taste a small spoonful and add salt and pepper until it tastes good to you—usually 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 18

Divide the cooked noodles among four shallow bowls, placing them in the bottom and center of each bowl.

Step 19

Spoon the stroganoff sauce, beef, sausage, and mushrooms over the noodles, dividing evenly.

Step 20

Scatter 2 tablespoons fresh dill or parsley over the top as garnish.