We usually make this dish when we have a few ounces of cooked steak left over from another meal, but you can also use raw beef, following the directions in step 2. Serve over egg noodles. Fresh dill is an excellent garnish if you have it, but parsley is good too.
- 6 to 8 ounces cooked steak or raw sirloin tips, trimmed and sliced 1/8-inch thick
- Kosher salt to taste
- 2 tablespoons butter (or more if using raw beef)
- 8 ounces cremini or white button mushrooms, washed and quartered
- 1 large shallot (or half a small onion), sliced thinly (about 1/4 cup)
- 2 tablespoons flour
- 1/4 cup cognac or brandy
- 1 cup beef stock or broth (low–sodium if canned)
- 3 tablespoons sour cream
- Optional: 1 tablespoon minced fresh dill or parsley
If using raw beef, sprinkle it with a salt toss to distribute the salt. Let rest for 15 minutes. If using cooked steak, remove from the refrigerator and let come to room temperature.
If using raw beef, heat a couple of tablespoons of butter in a small saute pan until the foaming subsides. Sear the beef slices on both sides just until done. If necessary, work in batches, so you don't crowd the pan.
Remove the meat and set aside. Add enough water to the pan to dissolve the browned fond on the bottom of the pan, scraping to get as much dissolved as possible. If using leftover steak, skip this step.
Add the cleaned mushrooms to the pan (if you skipped step number 2, simply 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 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.