✎ wiki:recipes:beef:beef_stroganoff [JJoelC Wiki]

<h1 class="page-header pb-3 mb-4 mt-5"><svg viewBox="0 0 24 24" xmlns="http://www.w3.org/2000/svg" width="1em" height="1em" role="presentation" class="iconify mr-2"><path d="M13 9h5.5L13 3.5V9M6 2h8l6 6v12a2 2 0 0 1-2 2H6a2 2 0 0 1-2-2V4c0-1.11.89-2 2-2m9 16v-2H6v2h9m3-4v-2H6v2h12z"/></svg> Beef Strganoff</h1>
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<p>
Yummy
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<h3 class="page-header pb-3 mb-4 mt-5">Ingredients</h3>
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<li class="level1"> 1 pound Sirloin Steak, Cut Into Cubes</li>
<li class="level1"> Kosher Salt And Black Pepper To Taste</li>
<li class="level1"> 2 Tablespoons Olive Oil</li>
<li class="level1"> 1/2 whole Large Onion, Finely Diced</li>
<li class="level1"> 2 whole Carrots, Finely Diced</li>
<li class="level1"> 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved</li>
<li class="level1"> 1/2 cup Brandy</li>
<li class="level1"> 2 cups Beef Stock</li>
<li class="level1"> 2 Tablespoons Cornstarch</li>
<li class="level1"> 1/4 cup Sour Cream, Room Temperature</li>
<li class="level1"> 1 teaspoon (heaping) Dijon Mustard</li>
<li class="level1"> Cooked Egg Noodles, For Serving</li>
<li class="level1"> Minced Parsley, For Serving</li>
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<h3 class="page-header pb-3 mb-4 mt-5">Directions</h3>
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<li class="level1"> Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. </li>
<li class="level1"> Add half the meat to the pan and brown it quickly, about 2 minutes. </li>
<li class="level1"> Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.</li>
<li class="level1"> Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. </li>
<li class="level1"> Cook until the mixture is deep golden brown, about 5 minutes. </li>
<li class="level1"> Turn off the heat and add the brandy and add 2 cups of the stock. </li>
<li class="level1"> Stir, scrape the bottom of the pan, and turn the heat to medium-high. </li>
<li class="level1"> Cook to reduce the liquid by about a third, 3 to 4 minutes. </li>
<li class="level1"> In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. </li>
<li class="level1"> Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. </li>
<li class="level1"> Turn off the heat. Stir in the sour cream and Dijon. </li>
<li class="level1"> Add the beef and stir over low heat until the mixture is nice and piping hot. </li>
<li class="level1"> Taste and adjust seasonings as you like. </li>
<li class="level1"> Serve over cooked noodles and sprinkle with parsley.</li>
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