Beef Stroganoff:

1 lb beef top sirloin
2 EVOO
4 tablespoons butter
1/4 cup finely chopped shallots
3 garlic cloves
1 1/2cup canned beef broth
2 tablespoons Cognac
2 tablespoons red wine
3/4 c. of Sr. Crm
1 tablespoon Dijon mustard
Pinch of nutmeg
Egg noodles
Pinch of paprika

Slice into thin strips, about 1/2 inch think and one inch wide. Bite size pieces. Sprinkle generously with salt and pepper.
Heat oil in heavy dutch oven over high heat until very hot.

Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to a plate.Melt 2 tablespoons butter in same pot over medium heat.

Add chopped shallots and saute until tender, scraping up browned bits from the bottom of the pan, about 2 minutes. Add garlic, salt, and pepper.Before adding broth and cognac.

Simmer over medium heat for about 10 minutes, and then add a splash or two of red wine.Stir in sour crm.Stir in dijon mustard.Adding cream. Add meat back to pan.

Simmer over medium-low heat until meat is heated through, but still medium-rare, about two minutes.

To serve, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 2 tablespoons butter and toss to coat. Divide noodles among plates. Top with beef and sauce.