BEEF STROGANOFF FOR NOODLES

BEEF STROGANOFF FOR NOODLES image

Yield 6

Number Of Ingredients 15

1.5 lbs filet mignon or tips or something similar like sirloin or chicken steak. Cut them into strips 2 inches long and 1/4 inch thick.
5 tablespoons butter
1 small white onion or some shallots or both
1-1.5 lbs. of mushrooms, caps only thinly sliced and soaked in sherry cooking liquid
3 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 can of beef broth
1 tablespoon Dijon mustard
1 tablespoon Worcestershire
Sherry or Red cooking wine
3/4 cup half n half
1/2 cup sour cream
2.5 teaspoons flour
Salt and freshly ground black pepper
8 ounces of medium egg noodles

Steps:

Heat oil in large non-stick skillet over high heat and sear the meat on all sides for about a minute. Doesn't have to be thoroughly cooked. Work in small batches so meat does not give off liquid. In a clean skillet, heat the butter. Sweat the onions, add mushrooms and saute until golden brown, about 20 minutes. While that is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat add flour and cook while stirring for a minute. Whisk in liquids and any meat juices and simmer without boiling until meat is warmed through. Season to taste with salt and pepper and stir in dill and parsley. Then spoon over noodles.