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
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
Saturated Fat:11 g
Unsaturated Fat:8 g
Trans Fat:2 g
Keywords: Beef Stroganoff, Comfort Food, Sirloin Steak Dinners, Beef Recipes, One Pot Meals