Beef Stroganoff and Noodle Soup

• 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.

then, vegetable oil, unsalted butter, shallot, mushrooms, allpurpose, beef stock, cognac, whipping cream, mustard, egg noodles, sour cream, dill

Taken from www.food.com/recipe/beef-stroganoff-and-noodle-soup-485329 (may not work)