Beef Stroganoff And Noodle Soup

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices
• 2 tablespoons vegetable oil (approx.)
• 1/4 cup unsalted butter, divided
• 1/4 cup chopped shallot
• 1 1/2 lbs mushrooms, thickly sliced
• 3 tablespoons all-purpose flour
• 4 cups beef stock
• 2 tablespoons cognac
• 1/2 cup whipping cream
• 1 tablespoon dijon mustard
• 4 ounces wide egg noodles
• 1 cup sour cream
• 1 tablespoon chopped fresh dill

Recipe

• 1 season steak with salt and pepper to taste.
• 2 in a large pot, heat 1 tablespoon oil over high heat.
• 3 add steak, in two or three batches, and saute until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches.
• 4 remove with a slotted spoon to a warm plate; set aside and keep warm.
• 5 decrease heat to medium, add 3 tablespoons butter to the pot and heat until melted.
• 6 add shallots and saute until they have softened, about 3 minutes.
• 7 add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.
• 8 sprinkle with flour and saute for 2 minutes.
• 9 gradually whisk in stock, then cognac; bring to a boil.
• 10 decrease heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.
• 11 gradually whisk in cream and mustard; simmer for 5 minutes.
• 12 do not let boil.
• 13 meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6-8 minutes.
• 14 drain, transfer to a bowl, add the remaining butter and toss to coat.
• 15 season with salt and pepper to taste; keep warm.
• 16 in a bowl, whisk together the sour cream and dill.
• 17 divide beef and noodles among heated bowls and top with soup.
• 18 top each with a dollop of dilled sour cream.