Ingredients:
1 1/2 pounds beef tenderloin tips or boneless skirt steak, cut into thin strips
1 tablespoon olive oil
2 tablespoons butter
1/4 cup finely chopped shallots or red onion
1 package (6 ounces) sliced fresh mushrooms
3 cloves garlic, finely chopped
2 MAGGI Beef Flavor Bouillon Cubes, dissolved in 1 1/2 cups hot water
2 tablespoons cognac
3/4 cup sour cream
1 tablespoon Dijon mustard
12 ounces dry wide egg noodles, prepared according to package directions
1 tablespoon chopped fresh dill (optional)
Directions:
PAT beef dry with paper towels. Sprinkle with salt and ground black pepper.
HEAT oil in large skillet over high heat. Working in batches, add beef in a single layer and cook until no longer pink. Transfer to bowl. Repeat with remaining beef.
MELT butter in same skillet over medium-high heat. Add shallots; cook, stirring occasionally, for 2 minutes or just until golden. Stir in mushrooms and garlic; cover. Cook, stirring occasionally, for 4 minutes or until mushrooms are tender.
STIR in bouillon mixture and cognac. Bring to a boil; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until liquid is almost reduced by half. Stir in sour cream, mustard and beef; heat through. Serve over noodles; garnish with dill.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
25 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
