Easy Beef Stroganoff For Two

Directions

Dry the steak well and season with salt and pepper.

Heat the oil in a skillet over medium heat until just beginning to smoke.

Add the steak to the skillet and sear on all sides, until a crust has developed and the internal temperature of the beef registers 125℉ (℃), about 8 to 10 minutes.

Reduce heat if the brown bits on the bottom begin to burn. Transport the steak to a plate and set aside to rest for at least 5 minutes.

By cooking the steak first and then slicing, this prevents the beef from overcooking keeping it tender.

Add the onion and mushrooms the pan and cook until beginning to brown, 6 to 8 minutes.

Stir in the tomato paste and flour; cook for about 1 minute.

Whisk in beef stock, brandy, soy sauce, mustard, and ¼ teaspoon of black pepper and bring to a simmer, scraping up any browned bits.

Add noodles and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until the egg noodles are tender and sauce is thickened, 8 to 10 minutes.

Meanwhile, slice steaks against the grain into ¼ inch thick slices.

Add the meat and any accumulated juices to the skillet with the noodles and cover until warmed through, about 1 minute.

Remove from the heat; stir in sour cream and chives, taste and adjust seasoning black pepper as desired.

Garnish with chives, thinly slice green onions/scallions and serve.