- 4
Ingredients
- Variation from The Kitchn:
- 1 1/2 pounds sirloin steak tips , pounded and cut according to photos at left
- Salt and pepper
- 4 tablespoons vegetable oil
- 10 ounces white mushrooms , sliced thin
- 1 onion , chopped fine
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups low-sodium beef broth
- 1/3 cup brandy
- 1/3 pound wide egg noodles (3 cups)
- 2/3 cup sour cream
- 2 teaspoons lemon juice
- 3 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, stems trimmed and sliced 1/4 inch thick
- 1 medium yellow onion, small dice
- 2 medium garlic cloves, finely chopped
- 1 pound lean ground beef
- 3/4 teaspoon kosher salt, plus more for seasoning
- 1/4 teaspoon freshly ground black pepper, plus more for seasoning
- 3 tablespoons all-purpose flour
- 1 1/4 teaspoons paprika
- 4 cups (1 quart) low-sodium beef broth
- 1 tablespoon Dijon mustard
- 8 ounces dried egg noodles
- 3/4 cup whole milk Greek yogurt
- 1 tablespoon coarsely chopped fresh Italian parsley leaves (optional)
Preparation
Step 1
1. Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.
2. Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.
3. Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.
Variation from The Kitchn:
Melt 1 tablespoon of the butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the mushrooms, season with salt and pepper, and cook, stirring rarely, until browned, about 5 minutes. Transfer to a medium bowl and set aside.
Reduce the heat to medium and add the remaining 2 tablespoons butter. When the butter has melted, add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking the meat into smaller pieces with a wooden spoon and stirring occasionally, until just cooked through and no longer pink, 6 to 8 minutes.
Sprinkle in the flour and paprika. Cook, stirring frequently, until the raw flavor has cooked off the flour, about 1 to 2 minutes. Add the broth and mustard and scrape up any browned bits from the bottom of the pot. Increase the heat to medium-high and bring to a simmer.
Add the noodles and reserved mushrooms along with their accumulated juices and stir to combine. Reduce the heat to medium-low and simmer, stirring occasionally and making sure the noodles are always mostly submerged in liquid, until the noodles are just cooked through and tender, about 6 to 8 minutes.
Remove from the heat and stir in the yogurt until completely incorporated. Taste and season with salt and pepper as needed. Sprinkle with the parsley if desired and serve immediately.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Per serving, based on 4 servings. (% daily value)
Calories 621 Fat 25.9 g (39.9%) Saturated 12.5 g (62.6%) Trans 1 g Carbs 55.1 g (18.4%) Fiber 3.2 g (12.8%) Sugars 6.1 g Protein 42.1 g (84.1%) Cholesterol 151.4 mg (50.5%) Sodium 992.7 mg (41.4%)