Beef Stroganoff

This recipe is good for company or a nice weekend meal.  It’s a little work but worth it.

2 ½ pounds tender beef, cut into strips about 2 inch long and 1 inch wide
2 Tablespoons oil
6 Tablespoons butter
¼ cup finely chopped shallots
1 pound button mushroom, sliced thickly
1 cup canned beef broth
2 Tablespoons Cognac or brandy
¾ cup crème fraiche or whipping cream
1 Tablespoon Dijon mustard
1 Tablespoon chopped fresh dill
12 oz wide egg noodles

Dry the strips of beef with paper towel and sprinkle with salt and pepper.  Heat the oil in a heavy large skillet over medium high heat.  Add meat in a single layer in the skillet and cook until just brown, about 1 minute per side.  Work in batches and transfer to a baking sheet as the beef is cooked.

Melt 2 Tablespoons of the butter in the same skillet over medium-high heat.  Add chopped shallots and sauté until tender, about 2 minutes.  Add mushrooms and sprinkle with pepper and sauté until liquid evaporates, ~ 10-12 minutes.  Add beef broth and Cognac.  Simmer until liquid thickens and just coats the mushrooms.  Stir in crème fraiche and Dijon mustard.  Add the meat and accumulated juices.  Simmer over medium-low heat until meat is heated through but still medium rare.  Stir in chopped dill and season to taste with salt and pepper.

Cook the noodles in a large pot of boiling salted water about 8 minutes.  Drain.  Transfer to a bowl.  Add remaining 4 Tablespoons butter and toss to coat the noodles.  Season with salt and pepper.  Place the noodles on the plates and top with beef and sauce.

~ 4 servings

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