“In '300 Sensational Soup' by Carla Snyder & Meredith Deeds”
1hr 20mins

Ingredients Nutrition

  • 1 12 lbs boneless top sirloin steaks, halved lengthwise, then cut crosswise into 1/4-inch thick slices
  • 2 tablespoons vegetable oil (approx.)
  • 14 cup unsalted butter, divided
  • 14 cup chopped shallot
  • 1 12 lbs mushrooms, thickly sliced
  • 3 tablespoons all-purpose flour
  • 4 cups beef stock
  • 2 tablespoons cognac
  • 12 cup whipping cream
  • 1 tablespoon Dijon mustard
  • 4 ounces wide egg noodles
  • 1 cup sour cream
  • 1 tablespoon chopped fresh dill


  1. Season steak with salt and pepper to taste.
  2. In a large pot, heat 1 tablespoon oil over high heat.
  3. Add steak, in two or three batches, and saute until just browned but still rare inside, about 1 minute per side, adding oil as needed between batches.
  4. Remove with a slotted spoon to a warm plate; set aside and keep warm.
  5. Decrease heat to medium, add 3 tablespoons butter to the pot and heat until melted.
  6. Add shallots and saute until they have softened, about 3 minutes.
  7. Add mushrooms and saute until they have released their liquid and are browned, about 10 minutes.
  8. Sprinkle with flour and saute for 2 minutes.
  9. Gradually whisk in stock, then Cognac; bring to a boil.
  10. Decrease heat and simmer, stirring often, until soup is slightly thickened and flavors have blended, about 15 minutes.
  11. Gradually whisk in cream and mustard; simmer for 5 minutes.
  12. Do not let boil.
  13. Meanwhile, in a large pot of boiling salted water, cook noodles until tender to the bite, 6-8 minutes.
  14. Drain, transfer to a bowl, add the remaining butter and toss to coat.
  15. Season with salt and pepper to taste; keep warm.
  16. In a bowl, whisk together the sour cream and dill.
  17. Divide beef and noodles among heated bowls and top with soup.
  18. Top each with a dollop of dilled sour cream.

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