Beef stroganoff

Slice the sirloin into bite sized pieces.

Velvet the beef by marinating it in baking soda in the fridge about 45 minutes; longer turns it to mush.

Rinse the beef thoroughly and pat it dry so it can sear hot and fast.

Sear the beef in a hot wok, browning it on one side only, and set it aside to finish in the sauce.

Add the shallot and grated garlic, let them take a little heat, then deglaze with a cup of beef stock, scraping the bottom.

Saute the shiitake mushrooms in a separate pan and season them with dried thyme.

Pour a little of the reducing cooking liquid over the sour cream to temper it so it does not split.

Return the mushrooms and the beef to the pan with the soy sauce and Worcestershire, stir, cover and let the residual heat finish the beef.

Off the heat, stir in the tempered sour cream and a cornstarch slurry to thicken.

Serve over buttered and salted noodles with parsley and freshly ground black pepper.