Beef StrogaNog

Can you guys believe that tomorrow is December??? It's time to crack out the Egg Nog! But what if say, you happen to spill some egg nog into the frying pan while cooking some delicious meat? Not to worry! Just make this stroganog to save the day.
Not many ingredients in this one. It's pretty important in this dish to really get some nice browning on the meat. It adds a lot to the final flavor of the sauce. Some browned shallots and mushrooms, then comes the nog. Stir the meat back in just before its time to eat. Quite the festive dish. The nog added a sweetness to the meat that is not normally present in stroganoff. Try this dish for an unexpected holiday twist on a family classic.
A simple stroganoff recipe, just with egg nog instead of sour cream-

Beef StrogaNog

  • 1.5 Pounds Sirloin Tips
  • 3 Shallots
  • 10 Crimini Mushrooms
  • 1/4 Cup Chopped Parsley
  • Splash Cognac
  • 1.5 Cups Egg Nog
  • 1 Package Egg Noodles
  • Butter

Instructions

  1. Bring a pot of water to a boil and eventually cook the egg noodles in it. Sear the beef in a few batches, giving it a nice browning. Remove from pan. Cook the shallots in some butter to brown, about 8-10 minutes. Toss in the mushrooms and cook another 3-5 minutes. Add the cognac to deglaze. Then add the nog and reduce the heat to low. When the noodles are ready and tossed in some of the butter, add the meat back to the pan and toss in the parsley. Once its all hot enough, serve it over the noodles.