This is a delicious, comforting meal that will take the chill off any cold day. It comes together quickly so you can have dinner on the table in about 30 minutes.

2 lbs beef tenderloin, trimmed, cut into 2”x1” strips (or flank steak, sirloin, new york strip)
Avocado oil

Kosher salt and ground black pepper
1⁄2 a medium yellow onion, peeled and chopped
2 garlic cloves, chopped
12 oz shiitake mushrooms (or cremini or button), sliced thick
2 T Cognac or dry sherry
1 c beef broth
1 T Dijon mustard
1 T Worcestershire sauce
2 t chopped fresh thyme
3⁄4 c heavy cream (could substitute sour cream)
12 oz egg noodles, or other pasta of your choice
2 T chopped parsley

In a large Dutch oven or lidded pot, heat 2 tablespoons of oil. Pat beef strips dry with a paper towel and season with salt and pepper. When oil is hot, add the strips in a single layer, and quickly brown on both sides. Don’t overcook the beef (aim for rare) or crowd the pan. You may have to do this in batches, adding more oil if necessary. Remove from the pot to a plate.

Heat 2 tablespoons butter the same pot. Add onion and cook over medium-high heat for about 3 minutes, until tender. Add the garlic and cook for one more minute. Add the mushrooms and sautè until liquid evaporates and they begin to brown, about 8 minutes.

Deglaze the pot by adding the Cognac and scraping up any browned bits. Add the beef broth, mustard, Worcestershire sauce, and thyme. Bring to a simmer and cook until sauce starts to thicken and coat the mushrooms, about 10 minutes. Stir in cream, add reserved beef and any accumulated juices, and 1 tablespoon chopped parsley. Taste for salt and pepper.

Meanwhile, cook the pasta according to package directions. Transfer to a serving bowl and toss with remaining 3 tablespoons of butter. Season with a little salt and pepper. Top with beef and sauce. Garnish with chopped parsley and serve.

Beef Stroganoff