I’m so excited to make this post! WHY? Because the photos were taken with my new DSLR camera and 50mm lens. What a difference. I’m still playing around with the functions and all, but it’s been a lot of fun so far.
Ok, so I got a new camera, but what’s for dinner? I realized that I haven’t made any beef in a while (something I don’t make often), so I knew I wanted to make a beef dish. Hmmm, how about beef stroganoff? Served with egg noodles? My husband loooooves egg noodles, so I knew it would be a hit. Boy, was I right! He ate 2 whole plates. The recipe serves 4, but only 3 in my case 
It’s best to use a tender cut of beef here since we won’t be cooking it long, and we don’t want it to become tough. If you want to splurge on some filet of beef, go for it. I used boneless strip steak and it was delicious (and easier on the wallet). Top sirloin is another alternative.
- 1½ pounds boneless strip steak sliced very thin
- 1-8 ounce carton of cremini mushrooms sliced (baby portobello)
- 1 small white onion diced fine
- 1 garlic clove minced
- 2 cups low sodium beef stock
- 3 tablespoons cognac
- ⅓ cup sour cream (Daisy brand preferred)
- dash of Worcestershire sauce
- 1½ tablespoons all-purpose flour
- 1 tablespoon unsalted butter softened
- extra virgin olive oil
- salt
- pepper
- dried parsley
- dried thyme
- Season the sliced beef with salt and pepper.
- Coat the bottom of a skillet with extra virgin olive oil on high heat. Once the pan is hot, add the beef. The meat is going to cook very quickly.
- Let the meat sear about 15 seconds or until browned on the one side, and then toss with a wooden spoon to cook the rest. Remove the meat and it’s juices from the pan once cooked but still pink in the center. Be sure not to overcook.
- Add a bit more olive oil, and once hot add the onions and garlic. Let cook slightly, about a minute or two, before adding the mushrooms. Saute until softened and slightly browned.
- Deglaze the pan by adding the cognac and beef stock, scraping all the bits off the bottom of the pan. Once it comes to a boil, reduce heat to medium and simmer for about 10 minutes, or until the mixture has reduced slightly.
- Add a dash of Worcestershire, dried thyme and dried parsley.
- Combine the flour and butter into a paste and whisk into the sauce. Let simmer another 5 minutes until thickened.
- Add the beef and the drippings back into the sauce to reheat. If it seems too thin, add some more flour. If it seems too thick, add some more stock or a bit of water. Don’t forget that adding the sour cream will make it a bit thicker.
- Add the sour cream and stir to combine. Once completely incorporated, taste and adjust seasoning. Serve with buttered egg noodles.
