Beef Stroganoff for Two Recipe

Gather the ingredients.

Remove the leftover cooked steak from the refrigerator and let it come to room temperature.

Pile the mushrooms into a small saute pan; they should be crowded. Sprinkle with about 1/4 teaspoon of kosher salt and add 2 tablespoons butter.

Add enough water to cover the contents (the mushrooms will float, but that's okay). Set the pan over high heat and bring to a boil. When the butter melts, stir it in. Adjust the heat so that the water remains at a low boil. Cook until the water evaporates completely. Continue to cook, stirring, until the mushrooms begin to brown.

Add the shallot slices to the pan with the mushrooms and cook, occasionally stirring, until the shallots soften and start to brown, about 3 minutes.

Sprinkle the vegetables with the flour and cook, stirring, for a few minutes until flour is browned.

Remove the pan from the heat and add the cognac.

Return to medium heat and scrape the bottom of the pan to dissolve the fond.

When the cognac is mostly evaporated, add the stock and bring to a boil. Cook until thickened to the desired texture.

Reduce heat to very low—the liquid should almost stop simmering before the next step. Stir in the sour cream, then the beef. Heat for a few minutes, just until sour cream is mixed in and the beef is warm.

Serve over egg noodles.

Just before serving, sprinkle with the dill, if using.