Beef Stroganoff

I found this recipe on Epicurious.com - it is amazing! It calls for beef tenderloin but I usually just use 2.5 pounds of stew meat, but it's up to you and your budget. 

2.5 lb. piece of meat, cut into 2x1x1/2 inch strips

1/4 cup finely chopped shallot (yellow onion works too)

1 lb. button mushrooms, sliced

1 cup beef broth

2 tbsp. cognac (I leave this out)

3/4 cup creme fraiche or whipping cream (sour cream works as well)

1-2 tsp. dijon mustard (careful, it is very pungent). 

1 tbsp. fresh dill (Don't usually put this in either)

Egg Noodles

Paprika

Pat meat dry and sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat unti lvery hot. Working in batches, add meat in single layer and cook just until brown on outside, and 1 minutes per side. Transfer to rimmed baking sheet.

Melt 2 tbsp. butter in same skillet over medium-high heat. Add chopped shallots and saute until tender, scraping up brown bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 3-4 minutes. Add beef broth, cognac, and simmer until liquid thickens and just coats mushrooms, about 10 minutes. Stir in cream and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through. Stir in chopped dill. Season with salt and pepper. 

Meanwhile, cook noodles in large pot of boiling salted water, according to directions on package. Drain. Top with beef and sauce. Sprinkle with paprika. 

The recipe tells you to mix 4 tbsp of butter with the noodles before topping with beef and sauce...yeah I've never done that.