- May 7, 2015 at 3:47 pm #356421mosParticipant
6-8 oz cooked veal, sliced 1/8-inch thick
2 tbs butter
8 oz cremini or white button mushrooms, washed and quartered
1 large shallot (or half a small onion), sliced thinly (about 1/4 cup)
2 tbs flour
1/4 cup cognac or brandy
1 cup beef stock or broth (low–sodium if canned)
3 tbs sour cream
1 tbs minced fresh dill or parsley, optional
If using cooked steak, remove from the refrigerator and let come to room temperature.
Pile the mushrooms into a small saute pan.
They should be crowded. Sprinkle with about 1/4 tsp of kosher salt and add 2 tbs 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, stirring occasionally, 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 noddles. Just before serving, sprinkle with the dill, if using. Serves 2
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