Brandy-laced beef and mushroom stroganoff

Instructions

1. Cook noodles according to package directions. Drain and keep warm.
2. Combine flour, 1/4 teaspoon salt, and the pepper in large zip-close plastic bag. Add beef; seal bag and shake until beef is coated evenly.
3. Heat oil in large heavy skillet over medium-high heat. Working in 2 batches, cook beef until lightly browned, stirring once or twice, about 2 minutes per batch. Transfer beef to plate.
4. Add onion to skillet and cook, stirring, until softened, about 5 minutes; stir in paprika. Add mushrooms and remaining 1/2 teaspoon salt; cook, stirring frequently, until mushrooms soften, about 6 minutes. Add brandy and bring to boil; cook, stirring, until almost evaporated. Add broth and bring to boil; reduce heat and simmer until liquid is slightly reduced, 2–3 minutes.
5. Return beef and any accumulated juices to skillet; cook, stirring, until heated through, about 2 minutes. Remove skillet from heat; stir in sour cream. Divide noodles evenly among 4 plates or bowls and top with stroganoff and parsley.
6. Serving size: about 1 cup beef with sauce and 1/3 cup noodles