Prep 1 hr
Cook 20 mins
In '300 Sensational Soup' by Carla Snyder & Meredith Deeds
- 1 1⁄2 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices
- 2 tablespoons vegetable oil (approx.)
- 1⁄4 cup unsalted butter, divided
- 1⁄4 cup chopped shallot
- 1 1⁄2 lbs mushrooms, thickly sliced
- 3 tablespoons all-purpose flour
- 4 cups beef stock
- 2 tablespoons cognac
- 1⁄2 cup whipping cream
- 1 tablespoon Dijon mustard
- 4 ounces wide egg noodles
- 1 cup sour cream
- 1 tablespoon chopped fresh dill
- Season steak with salt and pepper to taste.
- In a large pot, heat 1 tablespoon oil over high heat.
- Add steak, in two or three batches, and saute until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches.
- Remove with a slotted spoon to a warm plate; set aside and keep warm.
- Decrease heat to medium, add 3 tablespoons butter to the pot and heat until melted.
- Add shallots and saute until they have softened, about 3 minutes.
- Add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.
- Sprinkle with flour and saute for 2 minutes.
- Gradually whisk in stock, then Cognac; bring to a boil.
- Decrease heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.
- Gradually whisk in cream and mustard; simmer for 5 minutes.
- Do not let boil.
- Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6-8 minutes.
- Drain, transfer to a bowl, add the remaining butter and toss to coat.
- Season with salt and pepper to taste; keep warm.
- In a bowl, whisk together the sour cream and dill.
- Divide beef and noodles among heated bowls and top with soup.
- Top each with a dollop of dilled sour cream.