Recipe Station

The hardest part of this recipe is the prep work, which really isn't that bad. Just make sure to chop all of the ingredients that need to be chopped and do not over-cook those noodles!

Let's Get Started… 

Ingredients To Gather

• 1 pound Sirloin Steak, Cut Into Cubes
• Kosher Salt And Black Pepper To Taste
• 2 Tablespoons Olive Oil
• 1/2 whole Large Onion, Finely Diced
• 2 whole Carrots, Finely Diced
• 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
• 1/2 cup Brandy
• 2 cups Beef Stock
• 2 Tablespoons Cornstarch
• 1/4 cup Sour Cream, Room Temperature
• 1 teaspoon (heaping) Dijon Mustard
• Cooked Egg Noodles, For Serving
• Minced Parsley, For Serving

Step By Step Directions To Follow 

1. Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat.

2. Add the remaining olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and 2 cups of the stock. Stir, turn the heat to medium-high, and cook to reduce the liquid by about a third, 3 to 4 minutes.

3. In a small pitcher, mix the remaining 1/4 cup stock and the cornstarch with a fork. Pour mixture into the skillet and turn off the heat once the sauce thickens. Stir in the sour cream, mustard, and beef and stir over low heat until the mixture is hot.

Finished!

Season to taste, serve over cooked noodles, and you can even sprinkle on parsley for a finer finish. This dish will look amazing and you'll want to dig in right away.

Enjoy!

Article Source: The Pioneer Woman