- 2 lbs sirloin diced into 3/4 inch cubes
- 1 cup onion diced 1/4 inch
- 3 cloves garlic finely diced
- 1 red bell pepper
- 1 lb sliced mushrooms
- 1/2 cup cognac
- 2 tbsp dijon mustard
- 2 cups sourcream
- 2 tsp salt
- 1 tsp pepper
- 1/2 tsp of dried thyme
- 2 tbsp bacon fat
- 1/2 cup chopped fresh parsley
- 2 cups beef stock
- 1 cup of flour
- extra salt and pepper for flour
- In a large shallow pan add the bacon fat.
- Bring to medium heat.
- In a bowl season the flour with a little salt, pepper and all of the thyme.
- Once the oil is hot, toss the the sirloin in the flour.
- After covered in flour add the sirloin to the pan careful not to crowd the pan. Do it in batches if needed.
- Brown the sirloin to a rich brown on all sides.
- Deglaze with the cognac.
- Reduce cognac to half.
- Add the garlic, onions, red pepper and mushrooms.
- Cook for about 3 minutes until the onions are a rich caramel color.
- Add the dijon mustard and cool for another 3 minutes.
- Add the beef stock and bring to a simmer.
- Drop the temp a little and add the salt, pepper, and sour cream.
- Finish with the fresh parsley.
- Serve over egg noodles.