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
step-by-step directions
step-by-step directions
  • 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.
Similar categories: Dinner Courses & Meals Lunch
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