Beef Stroganoff

Serves 6-8

The first time I ever made this dish was when I was visiting my Grandmother during the summer. We usually spend most of our time cooking together in the kitchen, but I wanted to impress both my Grandmother and Uncle and make this dish. Let’s just say…the meat was pretty tough, but they both told me how great it tasted. I’ve since tested my recipe and I think this one is the winner. I hope you get in the kitchen with your loved ones and make this recipe!

Ingredients

1 lb of sirloin steak, ½ inch thick and sliced into 2 inch strips
8 oz of baby portabella mushrooms, cleaned, stems removed and thinly sliced
1 medium leek (2 cups), thinly sliced
1 medium shallot, thinly sliced
3 cloves of garlic, minced
1 ½ teaspoons of Kosher salt
½ teaspoon of onion powder
½ teaspoon of garlic powder
1 teaspoon of black pepper
1 Tablespoon of Dijon mustard
4 Tablespoons of all-purpose flour
4 Tablespoons of softened, unsalted butter
3 cups of beef broth (low sodium or unsalted. I prefer Better than Bouillon)
¼ cup of liquor (I prefer either Rum or Brandy)
½ cup of sour cream
2 sprigs of thyme
1 12 oz package of egg noodles
3 Tablespoons of neutral oil

Directions

1. Bring a large pot of salted water (it should taste like the ocean) to a boil.
2. Season the meat on all sides with 1 teaspoon of salt, and the pepper, onion, and garlic powder.
3. Add the meat to a medium size bowl and add 2 tablespoons of flour. Toss to coat.
4. In a large skillet, heat to medium-high heat and add oil. Add the meat in batches, cooking 1 min per side and transfer to a plate.
5. Lower heat to medium, add the onions (leeks and shallots) and cook until softened, about 5 minutes. Place on the plate with the meat. Add the remaining oil and cook the mushroom until golden brown, about 5 mins and add garlic until fragrant about 2 minutes. Add the remaining salt.
6. Remove the skillet from the heat, tilt the pan away from you and add the liquor. Place back on the heat to light the alcohol to flambé it. Always pour your alcohol from a separate container and never directly from the bottle.
7. Add the onions back to the skillet. Add the mustard, stir to combine. Add thyme and beef broth, cook for 10-15 minutes until the sauce coats the back of your spoon.
8. Once the water is boiling, add the noodles and cook according to the package instructions or until al dente.
9. Add the remaining flour and 2 tablespoons of softened butter to a small bowl, mix together until a paste forms. Add the mixture to the mushroom sauce, whisk until combined and cook for 2-5 minutes. Taste and add salt and pepper if needed.
10. Add the beef and heat through. Stir in the sour cream and add the remaining butter to the noodles. Serve the beef stroganoff over the hot, buttery noodles. Enjoy!