Sirloin Beef Stroganoff
Filed under
Beef
Servings: 4
Ingredients
- 1 1/2 lb Sirloin steak
- Salt
- Black pepper
- 2 tbsp Olive oil, divided
- 8 oz Mushroom, button
- 1/2 Onion, chopped
- 1 tbsp Brandy
- 1 1/4 cup Beef broth
- 2 tbsp Thyme, fresh leaves, chopped
- 1 tbsp Dijon mustard
- 1/2 cup Heavy cream
- 8 oz Egg noodles, 1 package
- 2 tbsp Butter
- 1/4 cup Parsley, flat-leaf, leaves chopped
- 1/2 cup Sour cream
Directions
- Season the steaks generously with salt and pepper.
- In a large nonstick skillet over medium-high heat, add a tablespoon of olive oil. When hot, cook the steaks to desired doneness, about 4 minutes per side for medium-rare. Remove to a platter and cover with foil.
- Add another tablespoon of olive oil, the onion, and the mushrooms, and cook until brown, about 2 minutes. Deglaze the pan with the broth and brandy and bring to a boil.
- Let reduce for 2 minutes, then add the cream, whisk in the mustard, add the thyme, and cook another 3 to 5 minutes, until the sauce has thickened.
- Cook the noodles until al dente. Drain and return to the pot with the butter and half of the parsley; toss to melt the butter.
- Slice the steaks 1/2 inch thick. Divide the noodles among plates, top with the steak, the sauce, a dollop of sour cream and a sprinkle of parsley.