Beef Stroganoff for Two
From Cook's Country
For a scaled-down version of beef stroganoff, time management was key. Tender filet steaks cook to medium-rare in no time. By cooking the meat first and then slicing it, we were not only able to build considerable fond in the pan (a boon for sauce flavor) but we could also better control the temperature of the meat, preventing overcooking. Cooking the egg noodles right in the skillet as the sauce thickens not only saves time but means this meal for two can be prepared in just one pan. We achieved judicious creaminess by way of a dollop of sour cream and freshened it up with a few snips of chives.
Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.
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