I’ve long searched for an exceptional Beef Stroganoff recipe that does not use canned soup. There are countless options floating around the internet, and I’ve tried most of them. They have all disappointed. They weren’t bad, but they weren’t good, either.
And then, I found Vikalinka. She’s Russian, so she knows what she’s talking about. I gave her traditional recipe a shot, and boy howdy, this stuff is good. I couldn’t even stop myself from licking the spoons and skillet while washing the dishes after dinner. Even my hard-to-impress husband asked how soon I could make this again.
The secret ingredient is brandy. If you know as little about brandy as I did before this endeavor, I’ll share the advice I was given: use a VS (very special) cognac (type of brandy), and invest in a decent brand. I went with Courvoisier VS Cognac; it costs about $20 USD at my local grocery store. It worked beautifully; the flavor of this sauce is phenomenal.
Interestingly, Russians don’t thicken their stroganoff and always serve the thin sauce over mashed potatoes. However, since I’m an American raised on Hamburger Helper, I thickened the sauce with cornstarch and served it over egg noodles. It was what I was craving, and it worked perfectly.
TIPS: Get your pan screaming hot before searing the steak; you want those dark brown bits! Don’t skimp on the salt; the dish needs it to balance the sour cream. Oh, and don’t skip the bay leaf or mustard. They make a difference!
(Original recipe: Vikalinka)
2 TBSP butter
1 yellow onion, thinly sliced
8 oz crimini mushrooms, sliced
1 lb beef tenderloin, cut in strips
1/4 cup brandy
1/2 cup beef stock
1 bay leaf
1 tsp whole grain mustard
1 cup sour cream
1 TBSP fresh chives, chopped
a dash of parsley
Salt and pepper to taste
Heat butter in a heavy skillet; cook onions and mushrooms over medium-low heat until soft. Remove and set aside.
Turn heat up to high; add steak strips to the same skillet and quickly fry over high heat. Make sure the pan is screaming hot; you want to sear the steak.
Add brandy; deglaze the pan, scraping up all the brown bits of flavor on the bottom. Simmer until alcohol burns off.
Add stock, mustard, bay leaf, salt and pepper. Return mushrooms and onions to the pan; cook until everything is heated through and bubbling.
Stir in sour cream, chives, and parsley.
(If you wish to thicken the sauce, add in a slurry of 1 TBSP cornstarch and 1 TBSP water at this point. Fold it into the boiling sauce, stirring as it thickens.)
Remove the bay leaf; serve over egg noodles or mashed potatoes.