CLASSIC BEEF STROGANOFF

Beef Stroganoff was created by a French chef in St. Petersburg, Russia in the late 19th century. It is a quick and easy meal to make. This recipe serves four but if there is just the two of you, cook half of the noodles and freeze half of the sauce for another night. You can substitute red wine for the Cognac or brandy. 

Lee Kitchen Tips:

Cognac is a type of brandy that is made in an area of France called Cognac. It is a spirit that is distilled from wine and aged in oak barrels for a minimum period of two years...all Cognac is brandy but not all brandy is Cognac.

2 lbs boneless beef sirloin or sirloin tenders
2 T avocado oil, divided
8 oz button or cremini mushrooms, thickly sliced

2 shallots, cut in half and thinly sliced

4 T unsalted butter

¼ cup Cognac or brandy

1 ½ cups beef broth

1 T dry English mustard

1 T Worcestershire sauce

1 T paprika

Salt and freshly ground black pepper
1 cup sour cream, plus more for serving

16 oz package wide egg noodles
2 T unsalted butter
1 T chopped Italian parsley

Place meat in the freezer for one hour to make it easier to thinly slice.

Cut meat into bite-size thin strips.  

Heat oil in a large skillet.

Working in two batches, add meat and brown over medium-high heat.

Set meat aside on a plate.

Add mushrooms and cook until lightly golden, about 7 to 8 minutes. 

Lower heat, add butter and sauté shallots for another 5 minutes.

Turn off heat, add Cognac or brandy and then broth.

Turn heat back on and simmer until liquid reduces, about 3 to 4 minutes.

Stir in dry mustard, Worcestershire, paprika, and return the meat.

Season to taste with salt and pepper.

Cover and simmer for 5 minutes. 

Stir in sour cream and heat through, but do not boil.

Serve over hot buttered egg noodles and garnish with parsley and a dollop of sour cream.

Serves 4