Beef Stroganoff

1 Pkg  Bessie’s Al Dente Noodles

1 lb  Sirloin Steak Sliced thinly (this is easier to do if the meat is partially frozen)

4 Tbsp Flour

5 Tbsp Butter

2 Tbsp Olive Oil

1 Tsp Dijon Mustard

1 Dash Salt

1 Dash Pepper

2 Cloves Garlic

2 Cups sliced mushrooms

1 Medium   Onion- diced

2 Tbsp   Tomato Paste

2 cups Beef Broth

1 Tbsp Beef Base (Better Than Bouillon)

1 cup Sour Cream

¼ Cup Cognac (optional-you may also use red wine)

Chopped Parsley (optional to garnish)


Combine 1 tablespoon flour and the salt. Dredge the meat in the flour mixture. Heat a large skillet, and then add 2 tablespoons butter. When melted, add the sirloin strips and brown quickly on all sides. Add the mushrooms, onion and garlic and cook for 3-4 minutes until the onion is barely tender.

Remove the meat and mushrooms from the skillet. Add the Cognac to skillet and let reduce by half. Add 3 tablespoons butter to the pan drippings. Stir in the tomato paste and Dijon mustard then cook for another 1-2 minutes.

Slowly pour in the beef broth and beef base. Cook, stirring constantly until the mixture thickens. Return the meat and mushrooms to the skillet and simmer until meat is heated through, about 2 minutes. Remove skillet from heat. Cook Bessie’s Al Dente Noodles according to the instructions or open container fill half way with water and cook in microwave for 5 minutes then drain. Whisk in the sour cream and serve over hot Bessie’s Al Dente Egg Noodles. Garnish with parsley if desired.

DinnersMonica Heil