This is not your average “Stroganoff”, believe me!  This is a wow dish for company or a “stay at home date night”.  Of course if it is a “date night”, you better both be in the kitchen creating it!  If you tend to buy thicker filets then increase your cooking time accordingly.  You definitely want a redish-pink center on the meat slices.  Years ago when I cooked Beef Stroganoff I sliced the meat before I cooked it.  Not a good idea! See how delicious it looks in the photo if you wait until after it is cooked.  It was often too over done and chewy.  This was a truly elegant dish the “boyfiriend” is still raving about! 

By the way, this recipe is also scrumptious using chicken breasts.  Follow the same directions, increasing the  initial cooking time for the chicken and use sherry instead of brandy.

Brandied Beef Stoganoff

 4 tenderloin steaks one inch thick 1-11/2 lbs.

Salt and pepper

2 tsp. vegetable oil

1 medium onion chopped fine

3 cloves of garlic chopped fine

1 T olive oil and 1 T butter

1 lb. sliced white mushrooms

2tps. Paprika

4 tsp. flour

1 T tomato paste

2 C  low sodium low fat beef broth

5 T brandy

2 tsp. soy sauce

2 tsp. Dijon mustard

4 C wide egg noodles

½ C sour cream

2 T chopped chives

Pat steaks dry with a paper towel and season with salt and pepper. Rub the S & P into steak with the back of a wooden spoon.  Let sit a few minutes.

Start to heat a pot of water for the noodles.

Cook steaks in the oil on medium high about 4 minutes per side.  Remove to plate.

Heat the olive oil and butter in the same skillet and add the onion.  Cook about 3 minutes and then add the garlic for about 30 seconds. Then add the mushrooms.  Cook until the vegetables are brown, about another 5 to 6 minutes.  Stir in paprika and flour and cook for a minute.  Add tomato paste and stir until blended. – about 2 minutes.

Whisk in broth, brandy, soy, and mustard and bring to a simmer, scraping up any browned bits.  Cook about 8-10 minutes until sauce is thickened.

While the sauce is cooking add noodles to boiling water with a pinch of salt.  Cook to “al dente” and drain.  Toss with a bit of butter, so the noodles won’t stick.

Meanwhile, slice steak down the middle and then slice against the grain into ¼ inch slices.  Add the meat and any juices to the sauce until warmed through.

Off heat, stir in sour cream and chives into the sauce.

Serve the meat sauce over the noodles.