Beef Stroganoff with Cognac Cream Sauce
Canned beef, dehydrated mushrooms, shelf-stable cream, and boxed cognac.
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2 cans (12 oz) beef, drained and shredded
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½ oz dehydrated mushrooms, rehydrated in warm water
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1 small onion, finely chopped
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2 tbsp butter or oil
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½ cup boxed cognac
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1 cup shelf-stable cream
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1 tsp Dijon mustard
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½ tsp paprika
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Salt & black pepper, to taste
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8 oz egg noodles, cooked
Instructions:
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Sauté onion: In a large skillet over medium heat, melt butter and sauté chopped onion until soft and fragrant.
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Cook mushrooms & beef: Add rehydrated mushrooms and canned beef, stirring occasionally until heated through.
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Deglaze with cognac: Pour in the boxed cognac, letting it simmer for 2 minutes to allow the alcohol to cook off.
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Make the sauce: Stir in shelf-stable cream, Dijon mustard, and paprika. Let simmer for 5 minutes until thick and creamy.
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Season & serve: Adjust salt and pepper to taste. Serve hot over cooked egg noodles.
