- 4
Ingredients
- 1 1/2 lbs. sirloin tips, pounded and cut into 1/2-inch strips
- 4 Tbsp. vegetable oil
- 10 oz. white mushrooms, wiped clean and sliced thin
- 1 medium onion, minced
- 2 Tbsp. all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups beef stock
- 1/3 cup brandy
- 6 ounces wide egg noodles
- 2/3 cup sour cream
- 2 tsp. lemon juice
Preparation
Step 1
1. Pat the beef dry with paper towels and season well with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Cook half the beef until well-browned, 3 to 4 minutes per side. Transfer to a medium bowl and repeat with 1 tablespoon more oil and the remaining beef.
2. Heat the remaining 2 Tbsp. oil in the now-empty skillet until shimmering. Cook the mushrooms, onion and 1/2 tsp. salt until the liquid from the mushrooms has evaporated, about 8 minutes (if the pan becomes too brown, pour the accumulated beef juices into the skillet).
Stir in the flour and cook for 30 seconds. Gradually stir in the broths, and then the brandy and return the beef and any accumulated juices to the skillet. Bring to a simmer, cover and cook over low heat until the beef is tender, 30 to 35 minutes.
3. Stir the noodles into the beef mixture, cover and cook, stirring occasionally, until the noodles are tender, 10 to 12 minutes. Off the heat, stir in the sour cream and lemon juice. Season with salt and pepper to taste.