Beef Stroganoff

Ingredients:

1 pound Sirloin steak, cut into cubes

kosher salt and black pepper to taste

2 tablespoons olive oil

1/2 whole large onion, finely diced (I used a white onion)

2 whole carrots, finely diced

8 ounces Cremini or white button mushrooms, stemmed and halved

1/2 cup brandy

2 cups beef stock

3 tablespoons cornstarch

1/4 cup sour cream, room temperature

1 teaspoon (heaping) Dijon mustard

cooked egg noodles for serving

minced parsley for serving

Directions:

Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat.  Add half the meat to the pan and brown it quickly about 2 minutes.  Remove the first batch to a bowl and cook remaining meat.  Set meat aside and add later.

Add another tablespoon of olive oil and a tablespoon of butter to the pan and add the onion, carrots, and mushrooms.  Cook until the mixture is deep golden brown, about 5 minutes.  Turn off the heat and add the brandy and add 2 cups of the stock.  Stir, scrape the bottom of the pan, and turn the heat to medium-high.  Cook to reduce the liquid by about a third 3 to 4 minutes.

In a small bowl, mix about 1/4 cup beef stock and about 3 tablespoons cornstarch and mix well (use a whisk or fork).  Pour the mixture into the pan and cook until the sauce thickens about 1 to 2 minutes.  Turn off the heat and stir in the sour cream and Dijon.  Add the beef and stir over low heat until the mixture is piping hot.  Taste and adjust seasonings as you like.

Serve over cooked noodles and sprinkle with fresh parsley.