Beef Stroganoff

I just ate the rest of the leftovers from Trent making this last week and WOW!  GOOD! He says this is blog-worthy, I agree!  From Ree Drummond, the Pioneer Woman cooking show. 
This is in the weekly rotation, for sure.  A yummy way to stretch one sirloin steak into several servings.

Beef Stroganoff

1 lb petite sirloin steak, cubed
Salt
Olive Oil
2 lbs fresh mushrooms, halved (less if you don't care for that much mushroom!)
1 large onion, chopped
1 cup carrots, chopped
1/2 cup cooking Brandy
2 cups beef stock or beef broth (beef stock is better)
2 Tbsp Corn Starch and 3 Tbsp beef stock to make a slurry
1/4 to 1/2 cup sour cream
1 Tbsp Dijon mustard or any brown or seasoned mustard (not honey mustard, though.)
1 package dry egg noodles
Water to boil the noodles
Melted butter, a few tablespoons should do it


Start the water to boil the package of egg noodles.  Salt the water with 1 tsp salt.

Salt the cubed beef to taste, maybe a 1/2 teaspoon for 1 pound of steak.

Heat olive oil to very hot in a skillet, but not to smoking.  Brown the cubed beef in batches until just browned, do not cook through.  Set aside on a paper plate.

To the skillet, add onion and carrots and saute to soften (a few minutes) then add mushrooms and cook through (this doesn't take long.  Another few minutes).

Add the brandy and the 2 cups beef stock to the skillet with the onion, carrot, mushroom mixture.  Allow to simmer and reduce a bit, just to thicken slightly.

Make a slurry in a small bowl or glass with the cornstarch and the 3 Tbsp beef stock. You can add more stock if you'd like, if you need to thin the slurry a bit.  This is used to thicken the sauce.

Add the slurry to the skillet, and cook to thicken.  When the sauce coats a spoon, add the beef back into the skillet and and continue to cook until the beef is done.  Reduce heat to low and add the sour cream and mustard.

Cook the noodles as you are making the stroganoff, it takes about 8 minutes to cook the noodles.  Don't be afraid to remove the sauce from the heat if it is over-thickening.  Put a lid on it and just let it sit for a few, no big whoop.

Drain the egg noodles and rinse in cold water to stop the cooking process. Toss the egg noodles in a few Tbsp melted butter.  Serve!   

This is GOOD STUFF!  You can forego the brandy if you wish, just skip it or substitute in some more beef stock.  But it is really good with that brandy flavor in there!