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Best Beef Stroganoff Recipe (Flambé)

Beef Stroganoff on a bed of buttered egg noodles in fall dinnerware next to a glass of wine. There is a side dish of noodles and striped napkin.
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5 from 2 reviews

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!

Ingredients

Scale
  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Find it online: https://lingeralittle.com/beef-stroganoff-flambe/