- 1 pound Sirloin Steak, Cut Into Cubes
- Kosher Salt And Black Pepper To Taste
- 2 Tablespoons Olive Oil
- 1/2 whole Large Onion, Finely Diced
- 2 whole Carrots, Finely Diced
- 8 ounces, weight Cremini Or White Button Mushrooms, Stemmed And Halved
- 1/2 cup Brandy
- 2 cups Beef Stock
- 2 Tablespoons Cornstarch
- 1/4 cup Sour Cream, Room Temperature
- 1 teaspoon (heaping) Dijon Mustard
- Cooked Egg Noodles, For Serving
- Minced Parsley, For Serving
Season the steak with salt and pepper, at that point heat 1 tablespoon of the olive oil in an overwhelming skillet over medium high warmth. Add a large portion of the meat to the dish and darker it rapidly, around 2 minutes. Expel the primary group to a bowl and cook the remainder of the meat. Expel and put with or without the meat.
Include the rest of the 1 tablespoon olive oil to the skillet and include the onion, carrots, and mushrooms. Cook until the blend is profound brilliant dark colored, around 5 minutes. Turn off the warmth and include the schnaps and include 2 measures of the stock. Blend, rub the base of the container, and turn the warmth to medium-high. Cook to decrease the fluid by about a third, 3 to 4 minutes.
In a little pitcher, make a slurry by blending the rest of the 1/4 glass stock and the cornstarch with a fork. Empty the slurry into the skillet and cook until the sauce thickens, around 1 to 2 minutes. Turn off the warmth. Blend in the sharp cream and Dijob. Include the hamburger and blend over low warmth until the blend is decent and sizzling. Taste and alter seasonings as you like.