Here is pyro-cooking at its best! Lighting Brandy on fire presents an impressive demonstration to your friends. Smoked paprika gives this dish a depth of smoky flavor while sour cream and heavy cream create a rich and luscious sauce. Serve this Beef Stroganoff Recipe on a bed of buttery egg noodles and you have the ultimate comfort food!
When I was growing up, casseroles were the “thing.” Every casserole was made with either cream of chicken or cream of mushroom soup straight out of the can. It was hard to compete with that in a society where fast and convenient were the essential elements of life.
Trends tend to swing like a pendulum. And although this time-saving ease of life back in the ’70’s seemed to make life simpler, on the other hand, it created a society that would eventually substitute substance for convenience. It found its culmination in the ’90’s where grabbing fast food while running from one event to another was the norm.
I find it encouraging as I have watched this pendulum swing back the other way within the past 10-15 years. It seems people care about slowing down, eating healthier, and enjoying relationships again.
There are no opening cans of cream of mushroom soup for this Homemade Beef Stroganoff Flambé. I am going back to the basics and slicing real mushrooms, chopping onions, using sour cream along with real cream and of course pouring in some Brandy. I’ve added some flair, or shall I say “flare,” to this recipe. Literally – I lit it on fire.
Why I Love This Beef Stroganoff Recipe:
This is classic comfort food that takes me back to my childhood. Although this is not the same recipe as my mom’s, it still reminds me of a “cozy” meal around our family dinner table. There is scientific truth behind the idea that food provides a sense of comfort and satisfaction. And believe me, this dish definitely delivers on both.
There is an intensely smoky flavor that comes to the surface in this recipe. One of my favorite spices in all the world is smoked paprika. Tender chunks of sirloin meat are fully coated with this aromatic seasoning which enhances the overall tastiness of this dish.
This recipe calls for fresh ingredients, no “out-of-the-can” soup. It does require a little bit to chop the onions and slice the mushrooms (or you could buy them already sliced, yay!) It is much healthier for you than using processed goods out of a can or off the shelf. And when you sauté fresh veggies in olive oil, it adds depth of flavor to the finished dish that you just can’t get otherwise.
When you flambé any dish it adds a certain “flair” to an evening of entertaining and leaves an impression on your guests. I love with all my heart bringing a “wow” experience to a get-together. And with this, you can display your pyro cooking skills right at the table with your friends sitting in awe. Just be careful, because it can get out of hand pretty quickly.
Step by Step Instructions on How to Make Beef Stroganoff Recipe.
Step #1 – Sauté the chopped onions and garlic.
There is a difference between caramelizing and sauteéing. Caramelizing an onion is a “low and slow” cooking process which results in a soft and golden brown onion. The whole point is to break down the sugars and create a super sweet onion.
Sauteéing an onion, on the other hand, is accomplished with higher heat while cooking at a much quicker rate. You’re looking for an onion that is translucent and golden. Adding salt moves the process even quicker because salt draws out the liquid of the onion.
It is best if you don’t crowd the pan when cooking the onions otherwise you will cause them to steam instead of sautéing. I used an extra-large cast iron pan. Turn the burner to medium-high heat, let the pan get hot and add the olive oil and butter and cook the chopped onions for 5-6 minutes. It’s important to stir frequently because we don’t want the onions to burn.
When the onions are semi-soft, add the minced garlic and cook for only one minute until it releases a strong garlic aroma.
Step #2 – Sauté the sliced mushrooms.
Mushrooms are the co-star that stands side-by-side with the tender chunks of meat in this recipe. They infuse the dish with an amazing earthy robust flavor. So my suggestion is don’t skimp on the mushrooms. I used 1 1/2 pounds of sliced baby Bella mushrooms.
Add the mushrooms to the pan of sauteéd onions and garlic. Continue to cook all of these on medium-high heat. Cooking them at a higher temperature causes the liquid in the mushrooms to evaporate quicker which creates a nice browning effect. And this is what you’re looking to achieve.
Step #3 – Coat cubed sirloin steak with smoked paprika.
In my opinion, the smoked paprika is what upgrades this recipe beyond any normal beef stroganoff recipe. The smoky characteristic, when combined with the creaminess from the sour cream and heavy cream, propels this dish to a whole new level.
After cutting the steak into 1-inch cubes, place them in a medium-size bowl, and sprinkle the smoked paprika over the meat. Toss the steak until every piece is nicely coated.
Step #4 – Sear the paprika coated steak cubes.
Remove the veggies from the pan and add 1 tablespoon of olive oil. Turn the heat to high. When nice and hot add the paprika coated cubed sirloin. Season with salt and pepper and cook for about 4 minutes, turning occasionally to sear all sides. The meat should be somewhat rare at this stage because it will continue to cook through the flaming and simmering process.
Step #5 – Flambé the Meat with Brandy.
Flambé in French means “flaming” or “flamed.” In this Beef Stroganoff dish, Brandy is added and lit on fire which can provide a dramatic “flair” for your guests.
A few things you need to know about Flambéing:
- Flambé only works with liquors that are at least 80-proof. Anything lower than that, for instance, beer, table wine, or champagne will not ignite. But stay away from 120-proof as it can become dangerous.
- Once the meat has been seared, turn the burner to low or quickly remove it from the heat for a table-side presentation.
- Don’t pour the alcohol straight from the bottle into the heated pan. Pour one cup of Brandy into a separate container, warm it for 15 seconds in the microwave then add it.
- Push the meat to one side and pour the Brandy into the cleared side of the pan.
- With a long-necked lighter, ignite the Brandy. When it has a good flame, begin to swirl the pan. It will die down as the alcohol is burning off. Keep a lid handy just in case the flames get out of control. If so, you can cover it and smother the fire.
Once the flame has been extinguished, it’s time to complete this dish. As you can see from the photo above, the smoked paprika adds a beautiful red hue to the meat and the liquid left in the pan from the Brandy is a wonderful starter to a creamy finished sauce.
Step #6 – Add the Sour Cream and flour, whole cream, and mustard.
Add the mushroom and onion mixture back into the pan along with the meat. Stir 2 tablespoons of flour into the sour cream. Combine the sour cream, heavy cream, and mustard with the meat mixture. Heat over medium heat until there is a slow boil.
Step #7 – Simmer until the sauce thickens.
Turn the heat down to low and simmer for about 5 minutes or until the sauce thickens.
Rich. Creamy. Smoky. That, my friend, is exactly what this dish is! You can see it is overflowing with chunks of tender meat and mushrooms. You’ve not fully tasted “comfort” until you’ve indulged in this Beef Stroganoff Recipe.
What do you serve with this Beef Stroganoff Recipe?
Beef Stroganoff is traditionally a Russian dish and is served with crispy pan-fried potatoes. But here in the United States, we serve it over egg noodles which makes it a wonderful option to sop up all that scrumptious sauce. Adding butter to the pasta right after cooking and draining it gives it a buttery sheen.
Be careful that you don’t overcook the noodles. Al Dente is the perfect finished product, which is still chewy and firm. It should hold its shape even when combined with the sauce. Nobody enjoys mushy pasta.
When you try this recipe made with fresh ingredients and a “flair” of flaming Brandy, I don’t think you’ll ever return to the “old” way of cooking with cans of cream of mushroom soup. It will change your whole perspective on a Beef Stroganoff Recipe.
If you love comfort food, definitely check out these other hearty recipes:
Homemade Spaghetti & Meatballs
Tomato Basil Soup
Easy Crockpot Lasagna
Puff Pastry Chicken Pot Pie
Homemade Chicken and Noodles
Beef Stroganoff Flambé
Are you following me on Instagram or Facebook? If not, let’s be friends. If you make this beef stroganoff, please take a photo and tag me @lingeraroundthetable.Print
Best Beef Stroganoff Recipe (Flambé)
This is pyro-cooking at its best! Lighting Brandy on fire presents an impressive demonstration to your friends. Smoked paprika gives this dish a depth of smoky flavor while sour cream and real cream create a rich and luscious sauce. Serve this Beef Stroganoff on a bed of buttery egg noodles and you have the ultimate comfort food!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings 1x
- Category: Comfort Food
- Method: Flambé
- Cuisine: American
- 3 tablespoons Olive Oil, divided
- 1 tablespoons Butter
- 1 1/2 large Sweet Onion, chopped
- Kosher Salt and Freshly Ground Pepper, to taste
- 6 large Garlic Cloves, minced
- 1 1/2 lbs Baby Bella Mushrooms, sliced
- 2 lbs Sirloin Steak, cubed
- 3 tablespoons Smoked Paprika
- 1 cup Good Quality Brandy
- 3/4 cups Heavy Cream
- 3 teaspoons Dijon Mustard
- 1/4 cup Sour Cream mixed with 2 tablespoons of flour
- Extra Thick Egg Noodles, cooked according to package
- Sour Cream and Chopped Parsley, for garnishing
- Heat a large cast iron pan over medium-high heat. Add 2 tablespoons of olive oil and the butter. When melted and the oils are hot, add onions and sauté for about 5-6 minutes or until semi-soft.
- Add the garlic and cook for another 1 minute.
- Add the mushrooms and cook for 7-8 minutes until their moisture has been released and the mushrooms are nicely browned.
- Remove the sautéed veggies from skillet and set aside.
- Coat the sirloin with paprika. Add an additional 1 tablespoon of olive oil to the pan and let it get hot over the medium-high heat.
- Add the cubed sirloin steak to the pan and generously season with salt and pepper. Sear the meat for about 4 minutes, turning occasionally with a spatula until browned on all sides.
- Pour the Brandy into a glass container and heat in the microwave for 15 seconds.
- Push the sirloin meat to one side of the pan. Turn the heat low or remove the pan for a tableside experience.
- With a long-necked lighter, light the Brandy. Watch carefully because the flames can get out of hand quickly. Slightly swirl Brandy in the pan and wait for the flames to subside.
- Add the mushrooms and onions back to the pan along with heavy cream, mustard, and sour cream with flour. Stir until everything is combined.
- Turn the burner to low and simmer for a few minutes until the sauce has thickened.
- Serve over hot egg noodles. Garnish with a dollop of sour cream and chopped parsley.
- It is best if you don’t crowd the pan when cooking the onions otherwise you will cause them to steam instead of sautéing. Use an extra large skillet.
- Cooking the mushrooms on a higher temperature causes the liquid in the mushrooms to evaporate quicker which creates a nice browning effect.
- When searing the cubed sirloin steak, it should be somewhat rare at that stage because it will continue to cook through the flaming and simmering process.
- Flambé only works with liquors that are at least 80-proof. Anything lower than that, for instance, beer, table wine or champagne will not ignite. But stay away from 120-proof as it can become dangerous.
- Don’t pour the alcohol straight from the bottle to the heated pan. Pour one cup of Brandy into a separate container, warm it for 15 seconds in the microwave then add it.
- Use a long-neck lighter to ignite the Brandy. Keep a lid handy just in case the flames get out of control. If so, you can cover it and smother the fire.
- Be careful that you don’t overcook the noodles. El Dente is the perfect finished product, which is still chewy and firm.
- Serving Size: 1 cup noodle w/ 1 cup Stroganoff
- Calories: 684
- Sugar: 7 g
- Sodium: 251 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 2 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 166 mg
Keywords: Beef Stroganoff, Comfort Food, Sirloin Steak Dinners, Beef Recipes, One Pot Meals
Mmmmmmm! All of these ingredients together have to make for a really delicious main dish. Beef Stroganoff is the best especially flambe.
FREDDIE POWER says
WOW!!!! SUCH A GREAT DISH AND IT LOOKS GOOD ENUGH TO EAT BEAUTIFUL AND EXPLAIN SO EASY TO COOK..
Kristy Murray says
Thank you so much Freddie for taking the time to comment on this post. I’m glad you find this dish beautiful and easy to make. It really does have a wonderful depth of flavor.
FREDDIE POWER says
WOW!! EASY TO FOLLOW!!!!
Kristy Murray says
Thank you so very much Freddie. I’m glad the recipe looks easy to follow. Because it is much easier than one might think.
Sharon Rigsby says
Oh Kristy! What a delicious looking recipe! I can’t wait to try it! Made my mouth water just reading all about it! Beautiful pictures too!
Kristy Murray says
Thank you so much Sharon! I appreciate your kind comments.
This is so great! Your photos are spectacular! How in the world did you get that flambe shot?!! Oh, the thought of canned soups makes me queezy. I was not raised with them, and had no idea they existed until I met my husband! There is just no need for them. Well, as you perfectly present with this recipe! And the flavor difference…
Kristy Murray says
My husband stood ready with a fire extinguisher! Hahaha. Thanks so much Mimi for your comments. I totally agree about the canned soups. There’s just NO COMPARISON!
Delicious! I have never used paprika in my stroganoff and my Mom’s growing up was from (ehem, a packett) but this sounds wonderful! Thanks for the inspiration…Carrie
Kristy Murray says
Thanks Carrie. The smoked paprika has my heart in this recipe! All the flavors seem to work so well together.