Beef Stroganoff Flambé
(This recipe is part of the “Ultimate Comfort Food Experience“)
The Ease of Making Meals
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. Where opening a can was preferred over letting something simmer on the stove all day and microwaves were every woman’s newfound dream. Hamburger Helper would fly off the grocery store shelves faster than you could blink an eye. Why? Because it was all about the ease of making meals.
I remember when my mom got her first microwave. All of us in the household were fascinated as we stood watching this mystery machine perform its wonder. What used to take one hour to bake a potato in the oven, now you had it straight up on your plate and piping hot in less than five minutes. We thought we had discovered a new planet or something.
Substituting Substance for Convenience
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. Where eating standing up around the kitchen counter was the preferred way of gobbling down those last few bagel bites before heading out the door.
Slowing Down and Enjoying Relationships
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 and enjoying relationships again. Growing a garden and cooking with ingredients from the “fruit of our hands” have found their way back to our dinner tables. “Having community” is not just a nice catchphrase for the times. People seem to long for friendships on a deeper level and are living it out in a more intentional way. I think that’s beautiful.
Adding the Flair (Flare) to Beef Stroganoff Flambé
So 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 and of course pouring in some Brandy. But I’ve added some flair, or shall I say “flare,” to this recipe. Literally – I lit it on fire. I’m concerned I have now become a pyro-cooking fanatic. My fire alarms went off a couple of times while making this dish. I’m surprised the firetrucks didn’t show up at my door.
Sharing Community – That’s What Life is Made Of
Rich. Creamy. Smoky. That’s what this dish is! And now, I’m going to invite over some friends to share community and the love of food together. And with no care of what the clock dictates, I’m reserving the whole evening for playing Canasta while sipping on some of that leftover Brandy. Because that, my friend, is what life is made of.Print
Beef Stroganoff Flambé
This is pyro-cooking at its best! Lighting the Brandy on fire along with the smoked paprika is what gives this dish a depth of smoky flavor. It is rich, creamy and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8-10 servings
- 2 tablespoons Olive Oil
- 2 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 1/4 cups 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 heat. Add the olive oil and butter. When melted, add onions and sauté for about 5-6 minutes or until soft. Add the garlic and cook for another 1 minute. Add the mushrooms and cook for 5-6 minutes. Remove the sautéed veggies from skillet and set aside.
- Coat the sirloin with paprika. Add the meat to the skillet, add salt and pepper to taste and cook for 4-5 minutes, turning occasionally until browned on all sides.
- This is the tricky part. Push the sirloin meat to one side of the pan. Turn the heat to high and add the Brandy. With a long-necked lighter, light the Brandy and 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 the whipping cream, mustard, and sour cream with flour. Stir until everything is combined. Simmer for a few minutes until the sauce has thickened a little.
- Serve over hot egg noodles. Garnish with a dollop of sour cream and chopped parsley.
- I used smoked paprika mainly because I love the smoky flavor it adds. If you would rather, you can use just regular paprika. Either way, I like the reddish color it adds to the dish.
- Be careful with the flames they can flare up pretty quickly. If they start to rise too much, pull the skillet off the heat and let it settle down a bit.
- 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