Beef Stroganoff Flambe Style Recipes

BEST BEEF STROGANOFF RECIPE (FLAMBé)

Steps:

• 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.

THE BEST BEEF STROGANOFF

Steps:

• Bring a large pot of salted water to a boil.
• Season the beef with 1 teaspoon salt and a generous amount of freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the beef and cook, untouched, until starting to turn brown in some spots, about 1 minute. Use tongs to flip the pieces and continue cooking until deep golden brown but still undercooked in the center, about 1 minute (the beef will finish cooking in the sauce). Transfer the beef to a bowl and return the skillet to the stovetop on medium-high.
• Add 1 tablespoon butter to the skillet. Add the onion and 1/2 teaspoon salt and cook, stirring occasionally to scrape up the browned bits in the pan, until the onions are softened, 4 to 5 minutes. Add 2 tablespoons butter, the button mushrooms, shiitakes and thyme and cook, stirring occasionally scraping up any browned bits, until the mushrooms have released some liquid and are starting to crisp up, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the wine and bring to a boil. Reduce the heat to medium and simmer until evaporated, about 5 minutes.
• Sprinkle the flour over the vegetables and stir until incorporated. Fold in the sour cream, Dijon, Worcestershire sauce and 1/4 teaspoon freshly ground black pepper. Pour in the beef broth and stir until smooth. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• Meanwhile, while the sauce reduces, cook the egg noodles according to the package directions for al dente. Drain and toss with the remaining 2 tablespoons butter, the chopped parsley and chives.
• Fold the beef and any accumulated juices from the bowl into the sauce and cook, stirring occasionally, until the beef is cooked through but still slightly pink on the inside, about 1 minute.
• Divide the noodles between 4 bowls and top with the sauce and beef. Sprinkle with more chives, if desired.

BEEF STROGANOFF

Steps:

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

BEEF STROGANOFF

Steps:

• Slice beef into strips 1 cm wide.
• Melt the butter in a deep, heavy pot over medium heat. Add onion and saute until soft.
• Add combined paprika powder and cook, stirring, a couple of minutes, being careful not to let the onion brown.
• Add mushrooms and nutmeg and cook a further 3 to 5 minutes. Remove contents from pan and set aside. Add a splash of water, stock, vodka or cognac to deglaze pan, and pour liquid over mushrooms.
• Return pan to heat and add half the olive oil. Cook beef in batches over high heat, adding more oil as necessary - seal and caramelise the beef rather than stewing it. Remove beef and set aside.
• Return mushrooms and liquid, and onion mixture to pan, pour in sour cream and simmer for a minute until it is hot and starts to reduce.
• Return beef to pan with lemon juice and some parsley.
• Season with salt, pepper and a dash more nutmeg, to taste (and as desired).
• Serve immediately with noodles or rice.

BEEF STROGANOFF FLAMBE STYLE

Steps:

• In a deep frying pan/skillet, on a medium heat, add the butter and oil. Add the shallots and fry until softened.
• Add the garlic and stir for 1 minute.
• Turn the heat up to the highest.
• Add the beef and cook until opaque.
• Add the mushrooms and stir for 1 minute.
• Add the brandy, let it warm through for about 20 seconds, then set a light to it and allow the flames to subside on their own.
• When the flames have gone out completely, add the mustards and cook for 1 minute.
• Add the soured cream and parsley and season with salt and pepper to your taste.