Beef Stroganoff and Noodle Soup

By kishthecook

Ingredients

• 1 1/2 lbs (750 g) boneless beef top sirloin or other grilling steak, halved lengthwise, then cut crosswise into 1/4-inch (0.5 cm) thick slices
• Salt and freshly ground black pepper
• 2 tbsp (25 mL) vegetable oil (approx.)
• 1/4 cup (50 mL) unsalted butter, divided
• 1/4 cup (50 mL) finely chopped shallots
• 1 1/2 lbs (750 g) mushrooms, thickly sliced
• 3 tbsp (45 mL) all-purpose flour
• 4 cups (1 L) beef stock
• 2 tbsp (25 mL) cognac
• 1/2 cup (125 mL) whipping (35%) cream
• 1 tbsp (15 mL) Dijon mustard
• 4 oz (125 g) wide egg noodles
• 1 cup (250 mL) sour cream
• 1 tbsp (15 mL) chopped fresh dill

Details

Servings 4
Cooking time 60mins
Adapted from cookstr.com

Preparation

Step 1

1. Season steak with salt and pepper to taste. In a large pot, heat 1 tbsp (15 mL) of the oil over high heat. Add steak, in two or three batches, and sauté until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate. Set aside and keep warm.

2. Reduce heat to medium, add 3 tbsp (45 mL) of the butter to the pot and heat until melted. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and sauté until they have released their liquid and are browned, about 10 minutes. Sprinkle with flour and sauté for 2 minutes.

3. Gradually whisk in stock, then Cognac; bring to a boil. Reduce heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes. Gradually whisk in cream and mustard; simmer for 5 minutes. Do not let boil.

4. Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6 to 8 minutes. Drain, transfer to a bowl, add the remaining butter and toss to coat. Season with salt and pepper to taste. Keep warm.

5. In a bowl, whisk together sour cream and dill.

6. Divide beef and noodles among heated bowls and top with soup. Top each with a dollop of dilled sour cream.