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Beef Stroganoff With Shallots & Brandy

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Ingredients

Warning0 allergens identified

Beef Stroganoff With Shallots & Brandy

1 lb round steakthinly sliced against the grain

¼ cup flour

½ cup unsalted butterdivided

½ lb mushroomssliced

1 shallotfinely diced

2 large cloves garlicminced

⅓ cup brandy (or sherry)

2 cups beef broth

1 bay leaf

2 teaspoons Dijon mustard

½ tsp thyme(fresh or dried)

8 ounces sour cream

2 tablespoons parsleychopped

Salt and pepperto taste

Egg noodles or rice

Instructions

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Instructions

Start by drying the beef with paper towels. Place the meat in a medium bowl. Coat the steak with the flour and lots of 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.

Video Tutorial

Nutrition

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Tips & Tricks (5)

Cube Your Beef Properly 🔪
Cut the round steak into uniform 1.5-inch cubes against the grain to ensure even cooking and tender, melt-in-your-mouth pieces throughout the dish.
Dry Sear Before Braising 🍳
Pat the beef completely dry and sear in batches without crowding to develop a golden crust that locks in flavors before adding liquid—this creates the stroganoff's rich, deep taste.
Temper Your Sour Cream 🥄
Add sour cream off-heat and whisk in a small amount of the warm sauce first to prevent curdling, then gently fold into the stroganoff just before serving for silky, luxurious results.
Caramelize Shallots Separately 🧅
Cook shallots in butter until deeply golden before adding them to the beef, which intensifies their sweet, complex flavor and prevents them from becoming mushy during the long braise.
Deglaze with Brandy Properly 🥃
After searing beef, add brandy to the hot pan and let it reduce by half before scraping up fond with a wooden spoon—this concentrates the alcohol's sophisticated flavor while burning off harshness.