8 ouncesLeftover cooked steak or beef You can use raw see notes
2Tbls Butter
8 ounces Quartered or sliced cremini mushrooms
1Each Shallot Sliced
2 Tbls Flour
1/4Cup Brandy or Cognac
8 Ounces Beef Consumee
3Tbls Sour Cream
1 Tsp Dry Dill
1 cup Water
Instructions
Put mushrooms, butter and water in skillet or shallow braiser
Bring to boil and low boil unitl water completely evaporated stirring regularly
Add shallot and brown mushroom and shallot about 3 minutes
Reduce heat to medium and add flour stir to cook off flour taste about 3 minutes
Remove from heat and add Brandy or Cognac to deglaze pan and scrape to pull off all the fond
Return to medium heat simmer until Cognac is about 75% reduced
Add Consumee and stir bringing to low boil until thick
Reduce heat until it is barely simmering and add sour cream stir to incorporate then add beef
Low simmer until beef is hot then serve over egg noodles sprinkled with dill
Notes
If using raw beef cubes brown them in olive oil until rare. Remove then use same pan to start with step one the mushrooms. Add beef later as called for in recipe.