Beef Stroganoff over Buttered Noodles Recipe

Heat the beef stock with carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season with salt and pepper. Heat 3 Tablespoons oil In a large heavy bottomed skillet over high heat. Fry the meat In batches Cook partially covered, over a very low heat for 1 1/2 to 2 hours. In a large skillet over medium heat, melt 3 tablespoons butter In the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 sprigs of thyme, and cook until the mushrooms are browned and cooked through. Remove from heat and set aside. When the meat Is done remove from the heat and fold In the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper. Meanwhile cook the noodles In a large pot of boiling water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles, garnish with more sour cream and chopped parsley.