Season ribeye strips with salt and black pepper.

Heat vegetable oil in a large skillet over medium-high heat. Quickly sear the beef in batches for about 2 minutes per side, until browned but not fully cooked. Remove and set aside.

Tip: Don’t overcrowd the pan or the beef will steam instead of sear.

In the same pan, melt 2 tbsp butter. Add onions and cook until softened, about 5 minutes.

Stir in mushrooms and thyme, cooking until mushrooms are golden and their moisture has evaporated.

Add garlic and cook just until fragrant.

Pour in white wine, scraping up any browned bits from the pan. Let it reduce by half.

Sprinkle flour over the vegetables, stirring well to coat. Cook for 1 minute.

Gradually whisk in beef broth, then add Dijon mustard and Worcestershire sauce. Simmer for 8–10 minutes until slightly thickened.

Lower the heat and stir in sour cream until the sauce is smooth and creamy. Return beef to the pan, along with any juices. Simmer gently for about 5 minutes until beef is just cooked through.

Spoon the stroganoff over buttered egg noodles. Garnish with parsley and chives before serving.