Beef Stroganoff
there are no sanctions on this dish.
Full Recipe Video:
Servings: 4
Ingredients:
1/2 stick salted butter
1 large yellow onion; diced
1 cup white mushrooms; sliced thick
2 cloves garlic; minced
1 1/2 lbs. premium steak (see notes below); sliced into 1-2” long strips
2 tbsp. brandy
1 tbsp. Worcestershire sauce
1 tsp. dijon mustard
1 cup beef broth
1 tbsp. all-purpose flour
1 12 oz. bag egg noodles
1/4 cup sour cream
1 tbsp. fresh parsley; minced (for garnish)
In a large skillet, set heat to medium, and 2 tbsp. butter and melt. Add onion and mushrooms and stir into butter. Vegetables should be coated generously. If necessary, add more butter! Add garlic and cook until all ingredients are reduced and tender. Spoon onion and mushroom mixture into a mixing bowl, cover with foil, and set aside.
In the same skillet, set heat to medium, and add about 1 tbsp. butter. Melt. Add beef to pan. Brown all pieces of steak evenly on both sides (no longer than 1 minute per side). You don’t want to crowd the pan, so you might have to do this in stages. It’s easiest to flip pieces with tongs. As pieces begin to brown, add brandy, Worcestershire sauce, and dijon mustard. Stir with steak. Add beef broth. Cook down for about 1 minute and sift flour into broth with a spoon. This controls the thickness of your sauce. You can always add more flour if you want the sauce thicker. Stir in flour and simmer on low.
In a sauce pot, add water for noodles and bring to a boil. Cook noodles according to instructions on package.
As noodles are cooking, add onion and mushroom mixture back to skillet with steak. Mix together. Taste sauce before adding additional ingredients to determine if it needs anything (salt, pepper, etc.) Add accordingly. Add sour cream to sauce and incorporate.
Drain water from noodles and return to pot. Add about 1 tbsp. butter and stir into noodles to lightly coat them.
On a pasta dish or dinner plate, add a heap of noodles and spoon stroganoff sauce over your noodles. Garnish with a sprinkle of parsley.
Notes:
We suggest using a premium quality beef for this recipe from a butcher. Inexpensive chopped meat from the grocery store will be very chewy and ruin your dish. Any of the following cuts will work: top sirloin, boneless rib eye (we used this), beef tenderloin, filet mignon.
This recipe calls for A LOT of butter, which we love, because this is a very rich dish. If the butter is overload for you, you can substitute olive oil for butter when cooking your vegetables and steak.
You can also serve the stroganoff over riced or mashed potatoes.
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