Beef Stroganoff-----Skillet

By Brie

This dish has it all -- meat, pasta and a great sauce!

Ingredients

• 1 1/2 pound Sirloin Steaks
• 8 ounce Button Mushrooms
• 2 tablespoon Fresh Thyme (leaves only and chopped)
• 1/2 Onion (chopped)
• 1 tablespoon Brandy
• 1 1/4 cup Beef Broth
• 3 tablespoon Olive Oil (separated)
• 1 tablespoon Dijon Mustard
• 1/2 cup Heavy Cream
• 1 8 ounce package Egg Noodles
• 2 tablespoon Butter
• 1/4 cup Flat Leaf Parsley (leaves only and chopped)
• 1/2 cup Sour Cream

Details

Servings 4

Preparation

Step 1

Season steaks generously with salt and pepper.

In a large non-stick skillet over medium-high heat, add a tablespoon of olive oil. When oil is hot, add steaks, and cook to desired done-ness, about 4 minutes per side for medium-rare. Remove steaks to 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, and whisk in the mustard, add the thyme, and cook another 3-5 minutes, until sauce has thickened.

Cook noodles per package instructions, until al dente. Drain and return them to the pot along with butter and 1/2 of the chopped parsley. Toss noodles to melt butter and coat. Slice steaks into 1/2-inch thick slices. Divide the noodles evenly among the plates, top with the sliced steak, the sauce, and a dollop of sour cream and sprinkle of parsley.