Prep 0 mins
Cook 1 hr 30 mins
From Cook's Illustrated
- 1 1⁄2 lbs sirloin steaks, tips
- ground black pepper
- 1⁄4 cup vegetable oil
- 10 ounces white mushrooms, wiped clean and sliced thin
- 1 medium onion, minced
- 2 tablespoons unbleached all-purpose flour
- 1 teaspoon tomato paste
- 2 cups low-sodium chicken broth
- 1⁄3 cup brandy
- 1 1⁄2 teaspoons dark brown sugar
- 2⁄3 cup sour cream
- 1 teaspoon lemon, juice of
- 1 tablespoon minced fresh parsley leaves
- Using a meat pounder, pound the beef to an even 1/2 inch thickness. Slicing with the grain of the meat, slice the meat into 2-inch wide strips. Slice each strip crosswise into 1/2 inch wide strips. Pat the beef dry with paper towels and season with salt and pepper.
- Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half of the beef until well-browned on both sides, 6 to 8 minutes. Transfer to a medium bowl and repeat with 1 more tablespoon of the oil and the remaining beef.
- Add the remaining 2 tablespoons of oil to the skillet and return to medium-high heat until shimmering. Add the mushrooms, onion and 1/2 teaspoon of salt, and cook until the liquid from the mushrooms has evaporated, about 8 minutes. (If the pan begins to scorch, add the accumulated beef juices to the skillet.).
- Stir in the flour and tomato paste and cook, uncovered, over low heat until the beef is tender and the sauce is thickened, 30 to 35 minutes.
- Remove the skillet from the heat. Stir in a few tablespoons of the sauce into the sour cream to temper, then stir the sour cream mixture into the skillet. Stir in the lemon juice and parsley and season with salt and pepper to taste. Toss with the noodles and serve immediately.