Time: 30 minutes
4 big servings
Stroganoff is food for the soul. No doubt about it – it is a comfort food to make you feel warm and comforted when other things in your life might not be going so well. An old recipe paired with an old song. I love the duet of beef and mushrooms with the crooning of Alison & Shawn.
Music Selection: Alison Krauss & Shawn Colvin– The Boxer
1 lb sirloin steak, cut in strips (or we use leftover beef roast, like our Hubby’s Smoked Cross Rib Roast)
2 Tbsp olive oil
½ large onion, diced
½ lb sliced mushrooms
½ cup brandy
2 1/4 cups beef broth
2 Tbsp cornstarch
1 cup sour cream
1 tsp Dijon mustard
1 tsp smoked paprika
2 cloves garlic, minced
1 large bag broad egg noodles (340 g)
¼ c butter
Minced parsley, fresh or dried, for garnish
Fill large pot with salted water (about 2 Tbsp salt). Heat it to boiling. Add in the egg noodles and cook according to the package (usually about 12 minutes).
In meantime, in large saucepan or pot, heat oil and saute’ the onions and garlic.
If you have raw steak, now would be the time to add it and cook until still quite pink. Now, add in the mushrooms for 5 minutes.
Then add in the brandy. Let it reduce for 2 minutes. Add in 2 cups of the beef broth. In a small bowl, whisk together the remaining ¼ cup of beef broth with the cornstarch and add to the mushrooms and beef broth. Keep whisking while it heats as it will thicken.
Once it is bubbling, add in the Dijon mustard, paprika and the sour cream.
When it is well mixed, and once your noodles are cooked, add in the leftover meat to heat. You do not want to over cook the meat.
Drain your noodles and place in large bowl. Quickly add the butter and toss to coat so the noodles do not stick.
In large pasta bowls, scoop a good helping of noodles. Then cover with the beef stroganoff and garnish with fresh parsley.