I find stroganoff very comforting, and I always say to myself, "I should make this more often!"
1 pound N.Y. strip steak, trimmed and sliced in quarter inch slices
1 onion, sliced
8 ounces baby bella mushrooms, thick sliced
1/4 teaspoon paprika
1/8 teaspoon nutmeg
1/2 teaspoon dried tarragon (2 teaspoons chopped fresh)
3 Tablespoons Cognac or whiskey
1 cup sour cream, room temp
1 cup beef broth
12 ounces egg noodles
salt and pepper to taste
In a large metal skillet, melt most of the butter over medium high heat until it ceases to bubble and is hot without burning.
Lay the steak pieces flat in the pan in a single layer. (two or more batches may be required) Do not move the pieces. When the first side has browned, flip the steak and brown the other side. Repeat until all the steak is cooked. Cover the steak to keep it warm.
In the same pan, cook the onion and mushroom until softened and beginning to brown. Turn off the heat and add the cognac to deglaze the pan, scrapping the fond on the bottom into the meat. Use a long match to ignite and burn off any remaining alcohol.
Meanwhile cook the noodles to al dente in boiling salty water. Reserve a cup of the water in case the sauce needs thinning.
Turn the heat back on to medium and add the spices and herbs and the beef broth. Bring the mixture to a simmer and add the beef and any juices.
When the beef has reheated, add the sour cream and stir well while the sauce heats to a simmer. Do not allow the sauce to boil as it will likely break.
Add the hot noodles and stir to combine.