Beef & Mushroom Stroganoff

This recipe is based on a recipe from ATK and is just Beef Stroganoff.

We've never had it with chives before. Maybe it would improve the flavor?

*The filet is cut against the grain, not butterflied.

Ingredients

8 oz white or crimini mushrooms, trimmed and quartered

1 8-oz center cut filet mignon, trimmed and cut into half crosswise*

Salt & pepper (1/4 t pepper for broth mixture)

1.5 t vegetable oil

1 small onion, minced

2 t flour

1 t tomato paste

1.25 C beef broth

3 T brandy

1 t soy sauce

1 t dijon mustard

3 oz wide egg noodles

1/4 C sour cream

optional: 1 T chopped fresh chives

Preparation

1. Microwave prepared mushrooms in covered bowl, about 4 minutes, until volume has decreased by half, and liquid is exuded. Drain mushrooms and set aside.

2. Pat beef dry with paper towels; season with salt and pepper. In 10-inch skillet heat oil over medium until just smoking. Cook beef until well-browned on all sides, 3-4 minutes on all sides (less if you want medium or medium rare beef). Reduce heat if fond begins to burn.

3. While beef is cooking, in a two-cup measuring cup combine broth, brandy, soy sauce, mustard, and 1/4 t pepper. Set aside. When the meat is seared fully, transfer to plate.

4. Add onion & mushrooms to empty skillet and cook until beginning to brown, 6-8 minutes.

5. Stir in flour and tomato paste, cook for one minute.

6. Whisk in broth mixture, scraping up browned bits, and bring to a simmer.

7. Add noodles and bring to a boil. Cover, reduce heat to medium low, and simmer, stirring occasionally until noodles are tender and sauce is thickened, about 8-10 minutes. 

8. While noodles are cooking, slice beef against grain into 1/8" thick pieces. Cut again into smaller pieces if preferred. Set aside.

9. When noodles are done, remove from heat, and stir in sour cream and chives. Season with salt and pepper to taste.

10. Serve the mushroom stroganoff as is and add beef as desired.