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INGREDIENTS
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 8 ounces mushrooms sliced
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 pound top sirloin
  • salt and pepper to taste
  • 1 tablespoon tomato paste
  • 1/2 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons brandy
  • 2 1/2 cups of beef stock divided
  • 4-5 sprigs fresh thyme
  • 1/4 cup flour
  • 1 cup sour cream full fat
  • 1/4 cup flat leaf parsley finely chopped

INSTRUCTIONS

  1. Add the olive oil and 1 tablespoon of butter to a pot. When the butter has melted, add the mushrooms, garlic and onions and season with salt and pepper.
  2. Sauté several minutes until the onions have softened and the mushrooms are cooked then transfer to a bowl.
  3. Add another tablespoon of butter to the pot and the beef in a single layer (work in batches if necessary so you don’t crowd the beef). Season generously with salt and pepper and cook over medium-high heat searing on both sides.
  4. Fold in the tomato paste, Dijon mustard and Worcestershire sauce, stirring to combine. Pour in the brandy and cook 5 minutes.
  5. Add 2 cups of beef stock, scraping any brown/flavor bits off the bottom of the pot then lay the thyme sprigs on the top.
  6. Cover and simmer 45 minutes.
  7. Remove the thyme sprigs then return the mushrooms and onions to the pot. Cover and cook 15 minutes more or until the beef is fork-tender.
  8. Whisk 1/2 cup of beef stock and the flour together. Fold into the sauce, simmering over low heat as it thickens.
  9. Blend in the sour cream and parsley, continuing over low heat 3-4 minutes.
  10. Cook the noodles according to package directions to al dente. Add two tablespoons of butter to the noodles, gently blending and serve the stroganoff over the noodles.
  11. Optional: garnish with additional fresh parsley.


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