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1
Cook egg noodles according to package instructions.
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2
You can either time them to be ready when the meat is done or make them a little early.
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3
Theyll be okay to sit for a bit.
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4
Heat olive oil in a large saute pan over medium high heat.
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5
Add 1/2 of the garlic and all of the onions.
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6
Cook over medium high heat until slightly translucent, about 2 minutes.
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7
Add mushrooms and continue to cook until soft and lightly browned.
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8
When mushrooms are tender add the cognac and stir to deglaze the pan.
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9
Cook until liquid is absorbed.
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10
Season with thyme, salt and pepper.
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11
Remove the mixture to a separate pan.
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12
Season meat with salt, pepper and paprika.
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13
Add meat to the hot pan (you might want to do this in two batches) and cook until lightly browned on all sides.
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14
Because the meat is so tender this only takes a minute or so.
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15
Remove the first batch of meat to a plate and repeat with the second batch.
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16
In a small bowl, mix 1/3 cup of broth with flour and set aside.
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17
Stir ketchup into the remaining broth then add it into the pan with the meat.
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18
Cover and cook slowly for 5 minutesjust to absorb flavors.
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19
Add broth/flour mixture to pan and stir until blended.
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20
Add mushrooms and onions.
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21
Turn heat to high and cook for 2 minutes, stirring constantly.
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22
Now for my favorite ingredient and the one that makes this stroganoff, not stewthe sour cream.
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23
Reduce heat to low and stir in the sour cream and heat through.
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24
Put your noodles onto serving plates.
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25
Spoon the beef stroganoff over the noodles, garnish with the parsley, turn on Mad Men and ...
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26
Enjoy!
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27
This truly is a retro-recipe from a 1960s cookbook.
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28
I modified it a bit by adding the cognac and replacing butter with the olive oil.
