====== Beef Strganoff ======
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Yummy

==== Ingredients ====
  * 1 pound Sirloin Steak, Cut Into Cubes
  * Kosher Salt And Black Pepper To Taste
  * 2 Tablespoons Olive Oil
  * 1/2 whole Large Onion, Finely Diced
  * 2 whole Carrots, Finely Diced
  * 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
  * 1/2 cup Brandy
  * 2 cups Beef Stock
  * 2 Tablespoons Cornstarch
  * 1/4 cup Sour Cream, Room Temperature
  * 1 teaspoon (heaping) Dijon Mustard
  * Cooked Egg Noodles, For Serving
  * Minced Parsley, For Serving


==== Directions ====
  - Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. 
  - Add half the meat to the pan and brown it quickly, about 2 minutes. 
  - Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
  - Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. 
  - Cook until the mixture is deep golden brown, about 5 minutes. 
  - Turn off the heat and add the brandy and add 2 cups of the stock. 
  - Stir, scrape the bottom of the pan, and turn the heat to medium-high. 
  - Cook to reduce the liquid by about a third, 3 to 4 minutes. 
  - In a small pitcher, make a slurry by mixing the remaining 1/4 cup stock and the cornstarch with a fork. 
  - Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. 
  - Turn off the heat. Stir in the sour cream and Dijon. 
  - Add the beef and stir over low heat until the mixture is nice and piping hot. 
  - Taste and adjust seasonings as you like. 
  - Serve over cooked noodles and sprinkle with parsley.