Whalin's Beef Stroganoff

Submitted by Papagayita

"Based on traditional beef stroganoff with extra mushrooms and much less butter, this is my favorite way to use up leftover steak."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 1⁄2 lbs piece beef tenderloin (OR 1 cooked NY strip) or 1 1/2 lbs top sirloin steaks, well-trimmed, cut into thin strips (OR 1 cooked NY strip)
• 1 tablespoon vegetable oil
• 2 tablespoons butter (use as much or little as you want)
• 1 onion, finely chopped (~1 C)
• 1 lb mushroom, thickly sliced (white or cremini)
• 1 cup beef broth (can sub chix)
• 2 tablespoons cognac
• 1 -2 tablespoon Worcestershire sauce
• 1 cup sour cream or 1 cup whole fat yogurt
• 2 teaspoons fresh tarragon, chopped
• 1 tablespoon paprika (optional)
• 12 ounces wide egg noodles

directions

1. Melt 1 T of butter in a large skillet or dutch oven over medium high heat and add strips of beef. Brown on each side being careful not to overcrowd pan, while cooking sprinkle with salt and pepper. If using already cooked steak skip this step. Remove steak to a plate.
2. In the same pan on med-high, add remaining butter and the onions and mushrooms, sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
3. Cook egg noodles according to directions.
4. Add beef broth, Worcestershire, Cognac and tarragon. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
5. Stir in sour cream and add meat and any accumulated juices from plate.
6. Serve over cooked egg noodles. Season to taste with paprika, salt and pepper.