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.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com