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
- 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