Sometimes 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!
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
- 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.
- 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.
- 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.
- Add the mushrooms and onions back into the pan and cook for 3 minutes (until everything is heated through and bubbling).
- Stir in the sour cream and parsley and remove from the heat.
- Serve with mashed potatoes or egg noodles.