A quick, comforting version of the classic recipe, perfect for cold nights. Using crème fraiche (a rich French-style sour cream available in the cheese department) in place of traditional sour cream keeps the sauce from separating.
4 strips bacon, cut into 1-inch pieces
1 1/2 pounds top sirloin, cut into 2-inch long strips (about 1/4 -inch thick)
Salt and freshly ground pepper
4 tablespoons unsalted butter
4 large shallots, finely chopped
1 pound mushrooms, sliced
1/4 cup Cognac, Brandy or Dry Sherry
1 tablespoon all purpose flour
1 teaspoon Dijon mustard
1/2 cup beef broth
