Beef stroganoff

Beef stroganoffSometimes the best way to beat the winter blues (and all of this New England snow) is to consume something warm and comforting. And as someone who loves a good comfort food dish, I thought I’d share this recipe for beef stroganoff I recently made.

The original recipe I used produced a thinner sauce, but I like my beef stroganoff sauce a little thicker, so I used less stock and a bit more sour cream. It’s super rich and the perfect meal on a cold night. It’s like wrapping yourself in a warm stroganoff blanket!

Servings: 4-6

1 tablespoon olive oil
1 tablespoon unsalted butter
1 yellow onion, thinly sliced
½ pound crimini mushrooms, sliced
1 pound beef steak, cut in strips
¼ cup brandy
Salt and pepper
½ cup low sodium beef stock
1 bay leaf
1 teaspoon whole grain mustard
1 cup (full fat) sour cream
3-4 sprigs flat-leaf parsley, chopped

Beef stroganoffDirections:

  1. Heat olive oil and butter in a heavy skillet or saucepan, and cook the onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
  2. Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes. Don’t cook the meat for too long or it will become tough.
  3. Add the brandy and continue cooking until the alcohol burns off. Add the stock, mustard, bay leaf, and salt and pepper to taste. Scrape the bottom of the pan with a spatula to release all of the browned bits.
  4. Add the mushrooms and onions back into the pan and cook for 3 minutes (until everything is heated through and bubbling).
  5. Stir in the sour cream and parsley and remove from the heat.
  6. Serve with mashed potatoes or egg noodles.

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