Beef Stroganoff

Sprinkle the gelatin over the beef broth in a measuring cup and let it bloom while you begin cooking.

Cook the egg noodles according to package directions. Reserve 1 cup of pasta water, then drain and return the noodles to the pot.

Pat the steaks dry and season all over with salt, pepper, and half of the paprika, pressing to help it adhere.

Heat half of the oil in a large skillet over high until just smoking. Sear the steaks, turning occasionally, until deeply browned and the centers read 115°F for rare or 125°F for medium-rare. Transfer to a plate to rest.

Add the remaining oil to the skillet. Add the mushrooms and cook over medium heat, stirring, until they release liquid and start to brown, about 8 minutes.

Stir in one-third of the butter and the thawed pearl onions; cook until softened and well browned, about 6 minutes. Add the shallots, thyme, and remaining paprika, and cook until very fragrant.

Add the soy sauce, Worcestershire, fish sauce, and Dijon; cook until mostly evaporated, about 30 seconds. Pour in any accumulated steak juices, add the white wine, and reduce to just a few tablespoons.

Stir in the bloomed broth-gelatin mixture and bring to a strong simmer. Transfer the hot liquid to a heatproof cup. In a bowl, whisk the sour cream while slowly streaming in the hot liquid to temper until smooth.

Return the tempered sour cream to the skillet with the remaining butter and bring to a gentle boil over medium-high heat. Season to taste with salt and pepper, then return the steaks to the pan just to warm through, about 1 minute. Remove from heat.

Transfer the steaks to a cutting board. Pour the sauce with mushrooms and onions over the cooked egg noodles and toss, adding pasta water as needed for a silky, creamy consistency. Stir in half of the parsley.

Thinly slice the steaks. Divide noodles and sauce among bowls, top with the sliced steak and any extra sauce, sprinkle with remaining parsley, and serve.