Recipe: Beef Stroganoff and Noodle Soup (using mushrooms, shallots and cream)

BEEF STROGANOFF AND NOODLE SOUP

FOR THE BEEF:
1 1/2 pounds boneless beef top sirloin or other grilling steak,
halved lengthwise, then cut crosswise into 1/4-inch thick slices (see
cook's notes)
Salt and freshly ground black pepper
2 tablespoons vegetable oil (approximately)
FOR THE SOUP:
1/4 cup unsalted butter, divided use
1/4 cup finely chopped shallots
1 1/2 pounds mushrooms, thickly sliced
3 tablespoons all-purpose flour
4 cups beef stock
2 tablespoons Cognac
1/2 cup heavy (whipping) cream
1 tablespoon Dijon mustard
FOR SERVING:
4 ounces wide egg noodles
1 cup sour cream
1 tablespoon chopped fresh dill

TO PREPARE THE STEAK:
Season steak with salt and pepper to taste. In a large pot, heat 1 tablespoon of the oil over high heat. Add steak, in two or three batches, and saute until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches. Remove with a slotted spoon to a warm plate. Set aside and keep warm.

TO MAKE THE SOUP:
Reduce heat to medium, add 3 tablespoon of the butter to the pot and heat until melted. Add shallots and saute until softened, about 3 minutes.

Add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.

Sprinkle with flour and saute for 2 minutes.

Gradually whisk in stock, then Cognac; bring to a boil. Reduce heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.

Gradually whisk in cream and mustard; simmer for 5 minutes. Do not let boil.

TO COOK THE NOODLES:
Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6 to 8 minutes. Drain, transfer to a bowl, add the remaining butter and toss to coat. Season with salt and pepper to taste. Keep warm.

TO SERVE:
In a bowl, whisk together sour cream and dill. Set aside.

Divide beef and noodles among heated bowls and top with soup. Top each with a dollop of dilled sour cream.

*Do not stint on the quality of the meat; otherwise, you'll lose the tender, luxurious quality of the texture. (If you really want to splurge, use beef tenderloin.)

**To clean mushrooms, you can either rinse them quickly in water or wipe them with a damp paper towel. Mushrooms will be much happier in your refrigerator if you store them in a paper bag.

Makes 4 to 6 servings
Source: 300 Sensational Soups by Meredith Deeds and Carla Snyder