Spread beef into a thin layer on a rimmed baking sheet. Season with salt and pepper. Roast under broiler for 10-15 min. Allow to cool and crumble meat.
Heat a pot, saute mushrooms, then add onions, garlic, tomato paste, and flour. Stir well.
Add wine, deglaze, reduce until wine evaporates.
Whisk water, gelatine, and bouillon, add to pot and simmer.
Add crumbled beef, cook and reduce for 10 min.
Cook noodles separately, drain, and set aside with oil.
Stir in heavy cream and cook for another 10 min.
Stir in sour cream, dijon, pepper.
Combine noodles and stroganoff, garnish with chives and dill.