Beef Stroganoff and Noodle Soup

In '300 Sensational Soup' by Carla Snyder & Meredith Deeds

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

Directions

1. Season steak with salt and pepper to taste.
2. In a large pot, heat 1 tablespoon oil over high heat.
3. 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.
4. Remove with a slotted spoon to a warm plate; set aside and keep warm.
5. Decrease heat to medium, add 3 tablespoons butter to the pot and heat until melted.
6. Add shallots and saute until they have softened, about 3 minutes.
7. Add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.
8. Sprinkle with flour and saute for 2 minutes.
9. Gradually whisk in stock, then Cognac; bring to a boil.
10. Decrease heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.
11. Gradually whisk in cream and mustard; simmer for 5 minutes.
12. Do not let boil.
13. Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6-8 minutes.
14. Drain, transfer to a bowl, add the remaining butter and toss to coat.
15. Season with salt and pepper to taste; keep warm.
16. In a bowl, whisk together the sour cream and dill.
17. Divide beef and noodles among heated bowls and top with soup.
18. Top each with a dollop of dilled sour cream.