Beef Stroganoff with Roasted Mushrooms & Meyer Lemons

Marinate the Beef:

1. Cut beef into large cubes, then slice each cube into THIN slivers, making sure you are cutting against the grain. Thinly slice the white ends of the green onion.
2. In an airtight container, whisk together 2 Tablespoons of olive oil, Worcestershire sauce and 1/2 teaspoon fresh black pepper. Juice half a Meyer lemon and add it to the marinade.
3. Gently mix in the sliced beef and the onions into the marinade. Toss to coat, then cover and refrigerate for several hours or overnight.

Make the Stroganoff:

1. Preheat the oven to 400F. Bring a large pot or salted water to a boil.
2. Slice half a Meyer lemon in 1/4-inch segments (peel on) and remove any seeds. Combine with the sliced mushrooms on a large sheet pan. Drizzle over 1 Tablespoon olive oil and sprinkle with a little sea salt. Place in the oven and roast for 15 minutes, tuning once.
3. Meanwhile, heat a large (12-inch) cast iron skillet over high heat and have remaining ingredients at the ready. Sear the beef in three batches, adding it to the very hot pan, and sauteing it quickly, 1-2 minutes. Once it is light brown, transfer the beef to a plate, repeating until all the beef is seared.
4. Return the beef to the pan and sprinkle with flour. Stir to coat liberally. Pour in the brown stock and the bourbon and mix well. Cover with a lid and bring the stroganoff to a simmer.
5. Simmer beef gently over medium heat for 12 minutes, stirring occasionally. In the meantime, cook your egg noodles according to the package directions.

Assemble the Dish:

1. Turn off the heat under the beef and stir in the salt and the yogourt. Stir well and taste. Add salt and pepper to season. Fold in the roasted mushrooms and lemon to the stroganoff.
2. Place hot egg noodles into a large serving dish. Top with beef stroganoff and garnish with chopped parsley. Serve at once.