Beef Stroganoff Lactose Free!

I can't take full credit for this, its basically from the food network, hence the nice picture.

This recipe is a testament to how good things are when each layer is cooked separately. Most stroganoffs have the meat cooked in with the sauce, thus all the tastes get blended. In this version the meat is cooked separately and thus presents layers of flavor. Don't forget the cognac and the dijon mustard.

1 Package of egg noodles

2 lbs of beef short ribs

basting oil or some herbed oil or garlic

salt 

pepper

2 cups mushrooms sliced

olive oil

1 cup onions sliced

1/4 cup margarine/butter

1/4 cup flour

lactose free milk

splash of cognac

1 tbs dijon mustard

chopped fresh parsley

sliced green onions

Rub beef short ribs with some sort of herbed oil or lots of chopped garlic and olive oil. Sprinkle ribs with plenty of salt. Bake at 250 for 3 hrs. 

While this cooking, saute mushrooms and onions in a bit of olive oil until tender, 5 minutes or so. Add cognac and cook a few more minutes. Add in butter/margarine, flour, whisk to combine. Add enough milk to create a thick sauce, perhaps a cup or more. Add in dijon mustard. Salt/Pepper to taste. This is the sauce part.

Once meat has cooked and has shrunk from the bone, slice away from the bone.

Cook noodles, butter to prevent from sticking. Plate noodles, plenty of sauce and a few slices of the beef. Top with parsley and onions