Beef Stroganoff

The ultimate creamy beef stroganoff with mushrooms and brandy

preptime20 min
cooktime30 min
servings6-8 servings

This 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

Ingredients:

  • 1-1½ kg beef fillet, sliced into thin 2x4 cm strips

  • Salt and black pepper, to taste

  • Nutmeg, freshly grated

  • 45 ml Worcestershire sauce

  • 3 medium onions or 2 large, sliced

  • 4 packs mixed mushrooms (e.g., champignon, portobello), sliced

  • 6 garlic cloves, crushed

  • 500 ml heavy cream

  • 120 ml brandy (or white wine/cognac)

  • 2 cups beef stock (or chicken stock for a milder taste)

  • 1 tbsp Dijon mustard

  • Cornstarch slurry

  • Egg noodles, cooked, for serving

  • Freshly chopped Chives, for serving

Preparation

Preparation:

  1. Place the beef strips in a sealed bag or container with salt, pepper, a pinch of nutmeg, and Worcestershire sauce. Marinate in the fridge for at least 2 hours (overnight if possible)

  2. Heat a large skillet or wide pan with a small amount of avocado or canola oil

  3. Working in batches, sear the beef on high heat so it browns rather than steams. Set aside once each batch is done

  4. Wipe out any burnt bits from the pan if needed

  5. In the same pan, melt a knob of butter and brown the onions until they soften. Remove and set aside

  6. Increase the heat slightly and sear the mushrooms until golden

  7. Return the onions to the pan and stir in the crushed garlic. Cook for 2-3 minutes until fragrant

  8. Deglaze the pan with brandy, scraping up any browned bits. Allow most of the liquid to evaporate

  9. Stir in the beef stock and let it reduce slightly

  10. Add the heavy cream, then season with salt, pepper, a bit more nutmeg, Dijon mustard, and extra Worcestershire sauce if desired

Cornstarch Slurry

  1. In a small bowl, whisk together cornstarch and just enough cold water to form a smooth paste

  2. Gradually stir the slurry into the simmering sauce, adding a little at a time, until the desired consistency is reached

  3. Let the sauce simmer for about 15 minutes to cook out any raw cornstarch flavor

Serving

  1. Return the seared beef to the pan. Warm it through in the sauce and adjust the seasoning if needed

  2. Serve hot over cooked egg noodles

  3. Sprinkle with freshly chopped Chives

Notes

Notes:

  • Any thickness of egg noodles works, but a medium cut is recommended

  • You can swap brandy with white wine or cognac for a slightly different flavor

  • Proper browning of the beef is key for deep flavor

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