Chef Jamie’s Beef Stroganoff
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A quick, comforting version of the classic recipe, perfect for cold nights. Using crème fraiche (a rich French-style sour cream available in the cheese department at Bristol Farms) in place of traditional sour cream keeps the sauce from separating.

Serves 6 to 8

Ingredients:
5 strips applewood smoked bacon, cut into 1-inch pieces
2 pounds Bristol Quality top sirloin, cut into 2-inch long strips (about 1/4 -inch thick) Bristol’s own Butchers will be glad to cut this for you!
Salt and freshly ground pepper
4 tablespoons unsalted butter
4 large shallots, finely chopped
1 pound mushrooms, sliced
1/4 cup Cognac, Brandy or Dry Sherry
1 tablespoon all purpose flour
1 teaspoon Dijon mustard
1/2 cup beef broth
One 7.5 ounce container Crème Fraiche
2 tablespoons freshly chopped parsley
Two 12-ounce packages wide egg noodles

Method:
In a large sauté pan over medium heat cook the bacon until crisp. Remove the bacon from the pan and increase the heat to high. Add the beef to the hot pan and sear for 1 to 2 minutes or until golden brown. Transfer the beef to a large plate.

Add 2 tablespoons of butter to the same pan over medium heat. Add the shallots and sauté until tender, about 3 minutes. Increase the heat to high, add the mushrooms and cook until the liquid is released and the mushrooms begin to caramelize, about 5 minutes. Add the Cognac to deglaze, stirring to scrape any browned bits from bottom of the pan. Add the flour, Dijon and beef broth and whisk to dissolve the flour. Bring the sauce to a simmer and cook for 2 minutes.

Add the cooked beef back to the pan. Add the crème fraiche and parsley and cook until just heated through, about 5 minutes.

To serve, toss cooked egg noodles with the remaining 2 tablespoons of butter and season with salt and pepper. Serve the stroganoff on top of the noodles.