Easy Beef Stroganoff

 


1 tbsp extra virgin olive oil

1 tbsp butter 

½ yellow onion, thinly sliced

½  lb mushrooms, baby bella,crimini or white button

1 lb of sirloin steak, sliced into thin strips

½ tsp salt and pepper

¼ cup brandy

½ cup beef broth

1 tsp whole grain mustard

1 cup sour cream or creme fraiche

2 tbsp fresh parsley, chopped


12 oz package of egg noodles


Cook egg noodles according to package directions.  Drain well.


Heat extra virgin olive oil and butter in a large skillet over medium low heat.  Add onions and mushrooms and cook for 7-10  minutes.  Sprinkle with a pinch of salt and pepper.

Remove onions and mushrooms from the pan and set aside. 


Add steak to the skillet and turn the heat to high. Add remaining salt and pepper.  Cook steak for 4-5 minutes.  


Turn heat off and add brandy to the pan with the steak.  Turn heat back to high and cook until the alcohol burns off.  Add beef broth and mustard.  Scrape the bottom of the pan to release any of the brown bits.


Add onions and mushrooms back to the pan with the steak,  Mix well and cook together for 2-3 minutes.  Turn heat down to low and stir in sour cream or creme fraiche. Cook until sour cream or creme fraiche is incorporated. Cooking on low heat will prevent the sauce from splitting.


Sprinkle in chopped parsley and serve over cooked egg noodles.



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