Beef Stroganoff
With heavy cream, brandy, and mixed mushrooms
Prep: 20 min
Cooking: 30 min
Yield: 6-8 servingsThis version of Beef Stroganoff is a refined twist on the classic Russian dish, which traditionally uses sour cream for its signature tang. After some experimentation, I developed this recipe using heavy cream instead. The result is a richer, silkier sauce with a smoother finish, leaning slightly toward a French culinary style - focusing on cream reduction and balanced seasoning rather than the sharper tang of the original Despite the shift, this version stays true to the comforting, luxurious feel of Stroganoff while adding depth and texture.
Ingredients:
1-1½ kg beef fillet, cut into thin 2x4 cm strips
Salt and black pepper, to taste
Freshly grated nutmeg
45 ml Worcestershire sauce, plus more to taste
Avocado or canola oil, for searing
Butter, for cooking the onions
3 medium onions or 2 large onions, sliced
4 packs of mixed mushrooms (for example, button and portobello), sliced
6 garlic cloves, crushed
120 ml brandy, white wine, or cognac
2 cups beef stock, or chicken stock
500 ml heavy cream
1 tbsp Dijon mustard
Cornstarch and cold water, as needed
Cooked egg noodles, for serving
Fresh chives, chopped, for serving
Preparation:
Put the beef in a sealed bag or container with the Worcestershire sauce, salt, black pepper, and a pinch of nutmeg
Refrigerate for at least 2 hours, or overnight
Heat a little avocado or canola oil in a wide pan over high heat
Sear the beef in batches until browned, removing each batch to a plate. Keep the heat high enough for the beef to brown rather than steam
If there are burnt bits in the pan, wipe them out
Add a knob of butter and the onions. Cook until the onions soften and begin to brown, then remove them from the pan
Increase the heat slightly, add the mushrooms, and cook until browned
Return the onions to the pan, add the garlic, and cook for 2-3 minutes, until fragrant
Add the brandy, wine, or cognac, scraping the browned bits from the bottom of the pan. Cook until most of the liquid has evaporated
Add the stock and let it reduce slightly
Add the cream and Dijon mustard. Season with salt, black pepper, a little more nutmeg, and more Worcestershire sauce if you like, and bring to a gentle simmer
Thickening the sauce
In a small bowl, stir cornstarch with just enough cold water to make a smooth slurry
Stir the slurry into the simmering sauce a little at a time, stopping when the sauce reaches the consistency you want
Simmer for about 15 minutes
To serve
Return the beef to the pan and warm it through in the sauce
Taste and adjust the seasoning
Serve over egg noodles and finish with chopped chives
Notes:
Any width of egg noodles works; medium-width noodles are recommended
Browning the beef well gives the sauce more flavor