If I can find a dinner that I can make in advance and that still tastes good I get excited! Dinner comes at the WORST time of day for moms with kids that can’t drive. You are trying to get everyone everywhere, at the same time, and help with homework and get dinner on the table. Then if you throw in a few extra surprises like, feeding the dog, buying a poster board for a project that is due tomorrow, answering the door (why does FedEx and UPS always deliver at 6pm?) it makes getting family dinner ready next to impossible.
This is a family favorite that I can make when I have time and either keep on the stove or if it is really early I can keep it in the fridge until dinnertime.
The recipe calls for Sirloin, but use the most tender cut of beef you can find or afford. And if you can only find Sirloin then cut it as thin as possible and against the grain to make it less tough.
Makes 4-6 Servings
1 1/2lb. Sirloin steak, cut into thin strips, against the grain
2 Tablespoons olive oil
4 Tablespoons butter
1/2 of a small onion, chopped
1 lb. mushrooms, sliced
1 teaspoon sweet paprika
1 cup beef broth
2 Tablespoons Cognac or Brandy
3/4 cup heavy cream
1 Tablespoon Dijon mustard
1 Tablespoon fresh dill, chopped
1 Tablespoon parsley, chopped
1 bag egg noodles, cooked according to package directions
In a large skillet, heat 2 Tablespoons butter and 1 Tablespoon olive oil over medium high heat.
Sprinkle sliced beef with salt and pepper. In batches, brown the beef. You may need to add more butter or oil to the pan. Remove beef from skillet to a plate.
Add last 2 Tablespoons butter to skillet. Add onions, mushrooms and paprika. Cook until vegetables are soft, about 5-8 minutes.
Add beef broth, cream and Cognac and let thicken just a bit. Stir in mustard and add back in the beef and all the collected juices. Stir in dill and parsley.
Season with salt and pepper.
Serve on top of noodles.
* If you like a lot of sauce then just double the liquids (broth, Cognac, cream). Be sure to taste for seasonings that need to be adjusted.