Beef Stroganoff is one of the best dinners you could possibly make. With this Classic Stroganoff you’ve got mushrooms, onions, and beef swimming in this creamy deep and rich sauce that will set itself apart from any stroganoff you’ve ever had in your life.
This classic beef stroganoff recipe with brandy is one of those dishes that you can’t help but swoon over when it’s been served in front of you. One of the best dishes to enjoy after a cold day out in the rain.
Beef stroganoff is originally from Russia but over time it has be re-created so many different ways around the world. Some use more cream and some even add a tomato base element to it.
Ours allows the ingredients to shine. You’ve got mushrooms, onions, and beef swimming in this creamy deep and rich sauce that just will set apart from any stroganoff you’ve ever had in your life.
If you’d like to make our pasta carbonara another time this week we would strongly suggest it.
What meat to use for beef stroganoff
We would suggest filet if you are looking at making this an elegant dinner for two for a special occasion. The filet is very tender and truly is worth the additional cost if you can manage it.
However, if you are looking for a cheaper alternative a sirloin can work rather well. Seasoning ahead of time and allowing the meat to tenderize like we suggest too in our recipe is truly a step many people like to skip but ESPECIALLY if you are using a sirloin cut of meat absolutely do not skip this step.
The salt will break down the tissue and your cut of sirloin will be twice as tender than if you didn’t season it ahead of time. It is 100% worth this extra step.
If you want something delicious with beef be sure to check out our beef spaghetti bolognese recipe. It is SO GOOD.
What wine is best served with stroganoff
Since this is beef and what the sauce and flavours do to the beef we would suggest a soft tannin wine like a Merlot or Bordeaux.
You’ll see in the pictures we pictured it with a glass of brandy. Which just so happens with what we poured ourselves after adding the brandy into the sauce. We had to test for quality. So can’t say that a glass of brandy isn’t divine with this as well. 😉
What side dishes to serve with beef stroganoff
- Potatoes – Our personal favorite is with creamy mashed potatoes. You never can go wrong with mashes potatoes. You can make your own or simply buy a package of pre-made mashed potatoes to not have to worry about one less thing on a weeknight.
- Rice – Another option is cooked rice. This is by far our second favorite option and just out of sheer laziness on a weeknight is using the pre-made rice packets. Making rice is rather simple and if you are serving to more than 2people it is definitely worth to make it yourself.
- Pasta – be sure to cook your pasta in salted water and until it is al dente. You can really use any pasta you would like, we are partial to a fusilli but egg noodles are also good alternatives.
We like to give you quick short cuts in case you’ve had a long day but still need want a quality dinner. Simply buying some pre-made side dishes is perfectly fine.
We have to admit we will always go for the potatoes ourselves. We love making our own as it gives us leftover potatoes the next day and there is nothing better than leftover mashed potatoes.
Other recipes you may enjoy:
- Beef Braciole by ItsYummi.com
- Chicken Paprikash
- Spaghetti Bolognese
Beef Stroganoff
Ingredients
- 1/2 Tablespoon of smoked paprika
- 1/2 Tablespoon sweet paprika
- 500 g of beef filet or sirloin
- 60 g of butter
- 225 g sliced mushrooms
- 1 white onion sliced
- 1 dessert spoon of dijon mustard
- 60 ml of brandy
- 400 ml of sour cream
- 1 dessert spoon of cracked black pepper
- A pinch of porcini dust or dried nutmeg
- A dash of Worcester sauce
- Salt & Pepper for seasoning
- Fresh Thyme optional
Instructions
- Earlier in the day begin by seasoning on either side the Beef with salt, pepper and paprika, leave to marinate in the fridge for anywhere up to 4 hours.
- Take the Beef out of the fridge up to 1/2 hour before cooking so it reaches room temp
- Cut the Beef into thin strips
- Gather and prepare all other ingredients
- Melt 30 g of butter in a saucepan, when it starts to bubble and get hot, sear the beef on each side (you literally just want to flash cook it in the pan the middle should still be pink (do this in batches ))
- Remove the Beef and set aside
- In the same pan melt the rest of the butter and gently sweat (low heat ) the onions & mushrooms, season them now (pinch of salt & pepper) add Thyme if using
- Turn the heat up and deglaze the pan with the Brandy
- Add back in the Beef followed by the Porcini dust/ Nutmeg, Worcester sauce, Black pepper, Dijon & Sour cream
- Simmer for 8/10 mins, stirring continuously.
- Top with some chopped fresh flat leaf parsley & serve with either creamy mashed potatoes, rice or pasta
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