This classic Russian dish has been around since the 1870s. It's richness and warmth makes it a favorite to many try it today.
sirloin diced into 3/4 inch cubes
onion diced 1/4 inch
garlic finely diced
red bell pepper
of dried thyme
chopped fresh parsley
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.
Copyright by Southern Fellow 2020