Beef Stroganoff

Let's Cook

1. Step 1.

   Cut into 2-inch cubes or chunks: 1 pound beef tenderloin, top loin, sirloin tip, or hanger steak

2. Step 2.

   Season with: ¾ teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Heat in a large skillet over medium-high heat: 1 tablespoon vegetable oil

4. Step 4.

   Add the meat in batches, cooking until well browned on all sides, about 6 minutes per batch. Transfer to a cutting board. Pour out any excess fat, reduce the heat to medium, and melt in the skillet: 2 tablespoons butter

5. Step 5.

   Add and cook, stirring until softened, about 5 minutes: 1 small onion or 2 medium shallots, chopped

6. Step 6.

   Use a wooden spatula to scrape the browned bits off the bottom of the skillet as the moisture from the onions loosens them. Add: 8 ounces mushrooms, sliced

7. Step 7.

   Cook, stirring, until the liquid released by the mushrooms has evaporated, about 8 minutes. Add: 1 cup beef stock or broth; (1 tablespoon Cognac)

8. Step 8.

   Simmer for 10 minutes. Meanwhile, cut each browned beef cube into three slabs and then slice into ¼-inch-thick strips. Stir into the liquid in the skillet: ¾ cup sour cream; 1 ½ teaspoons Dijon mustard

9. Step 9.

   Return the meat and any accumulated juices to the skillet. Simmer—do not boil—until the meat is heated through but still medium-rare, about 2 minutes. Stir in: 1 tablespoon chopped dill, parsley, chives, or a combination; Salt and black pepper to taste

10. Step 10.

    Serve immediately over: Cooked egg noodles