A groovy '70s dish!
Clinton Kelly's Beef Stroganoff
- 1 1/2 pound Sirloin Steaks
- 8 ounce Button Mushrooms
- 2 tablespoon Fresh Thyme (leaves only and chopped)
- 1/2 Onion (chopped)
- 1 tablespoon Brandy
- 1 1/4 cup Beef Broth
- 3 tablespoon Olive Oil (separated)
- 1 tablespoon Dijon Mustard
- 1/2 cup Heavy Cream
- 1 8 ounce package Egg Noodles
- 2 tablespoon Butter
- 1/4 cup Flat Leaf Parsley (leaves only and chopped)
- 1/2 cup Sour Cream
- Season steaks generously with salt and pepper.
- In a large non-stick skillet over medium-high heat, add a tablespoon of olive oil. When oil is hot, add steaks, and cook to desired done-ness, about 4 minutes per side for medium-rare. Remove steaks to platter and cover with foil.
- Add another tablespoon of olive oil, the onion, and the mushrooms, and cook until brown, about 2 minutes. Deglaze the pan with the broth and brandy, and bring to a boil.
- Let reduce for 2 minutes, then add the cream, and whisk in the mustard, add the thyme, and cook another 3-5 minutes, until sauce has thickened.
- Cook noodles per package instructions, until al dente. Drain and return them to the pot along with butter and 1/2 of the chopped parsley. Toss noodles to melt butter and coat. Slice steaks into 1/2-inch thick slices. Divide the noodles evenly among the plates, top with the sliced steak, the sauce, and a dollop of sour cream and sprinkle of parsley.