Beef Stroganoff with Shallots & Brandy
Beef stroganoff has been my favorite meal for as long as I can remember. Based on my grandma's recipe, this version uses shallots and brandy for a cozy, savory meal!
Ingredients
- 1 pound round steak, thinly sliced against the grain
- Kosher salt and freshly-ground black pepper, to taste
- 1/4 cup flour
- 1/2 cup unsalted butter, divided
- 1/2 pound mushrooms, sliced (optional)
- 1 large shallot, finely diced
- 2 large garlic cloves, minced
- 1/3 cup brandy (or sherry)
- 2 cups low-sodium beef broth
- 1 bay leaf
- 2 teaspoons Dijon mustard
- 1/2 teaspoon dried thyme
- 8 ounces sour cream
- 2 Tablespoons fresh parsley, chopped
- Egg noodles or rice, for serving
Instructions
- Start by drying the beef with paper towels. Place the meat in a medium bowl. Coat the steak with the flour, salt, and pepper. Set aside.
- In a large pan, heat 1/4 cup of the butter over medium high heat until melted. Sear the beef until browned on all sides. Don't overcrowd the pan, or the meat will steam instead of brown! You can sear in batches if necessary. Once the beef is nice and browned, transfer it to a plate.
- Melt another pat of butter in the skillet over medium heat, and add the shallots and mushrooms (if using). Saute, stirring frequently, until the veggies are golden brown, about 5-7 minutes. Stir in the garlic and saute until fragrant. Then, add the beef along with any juices back into the pan.
- Deglaze the pan with the brandy, and let it reduce until there are only a couple of tablespoons left (it may thicken a little). Add the beef broth, bay leaf, mustard, thyme, salt, and pepper. Let the beef simmer for at least 1 hour, preferably 1 1/2 hours, to tenderize the meat.
- Meanwhile, cook the egg noodles (or rice) according to package directions. Stir in a pat of butter and couple pinches of salt.
- When the beef is done simmering, stir in the half of the sour cream. Taste, and add more sour cream, 2 Tablespoons at a time, until it's to your desired consistency. Cook for about 5 more minutes to heat. Garnish with parsley and serve the stroganoff over noodles or rice.
Notes
Cut the meat against the grain to ensure that it tenderizes as it simmers.
If you're short on time, go for a more tender cut of beef, such as top sirloin, and only use 1 cup of beef broth. Then, reduce the simmer time to 15 minutes. I don't necessarily love this option, because the long simmer time thickens the broth and makes it so flavorful. But, it's still a good option if you need a quicker cook time!
Use a cast iron skillet or non-stick pan to make this recipe. You want the brown bits from the beef to add flavor to the dish!
Don't crowd the pan when you're searing the beef or mushrooms. Cook in batches if necessary. Crowding the pan will lead to grey, steamed meat and rubbery mushrooms.
Serving: 0.25of recipe, Calories: 680kcal, Carbohydrates: 16g, Protein: 40.9g, Fat: 46.6g, Saturated Fat: 26.2g, Cholesterol: 182mg, Sodium: 762mg, Potassium: 904mg, Fiber: 1.1g, Sugar: 1.3g, Calcium: 107mg, Iron: 6mg
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