BEST BEEF STROGANOFF

Ingredients

• 1 tablespoon oil
• 1 tablespoon butter
• 1 onion, thinly sliced
• 225g (1/2 lb) crimini or chestnut mushrooms, sliced
• 450g (1 lb) beef steak (such as sirloin), cut into strips
• 60ml (1/4 cup) brandy
• Salt, to taste
• Freshly ground black pepper, to taste
• 125ml (1/2 cup) beef stock
• 1 bay leaf
• 1 teaspoon whole grain mustard
• 250ml (1 cup) full-fat creme fraiche or sour cream
• 3-4 sprigs flat-leaf parsley, chopped

Instructions

1. Sauté Onions and Mushrooms:

   • Heat oil and butter in a heavy skillet over medium-low heat. Add thinly sliced onions and sliced mushrooms. Cook, stirring occasionally, for 7-10 minutes until softened and lightly browned. Remove from skillet and set aside.

2. Cook Steak:

   • In the same skillet, increase heat to high. Add the beef steak strips and quickly fry for 3-5 minutes until browned.

3. Deglaze with Brandy:

   • Pour in the brandy and continue cooking until the alcohol burns off, stirring to scrape up any browned bits from the bottom of the skillet.

4. Add Stock and Seasonings:

   • Stir in the beef stock, whole grain mustard, bay leaf, salt, and freshly ground black pepper. Continue to cook for a few minutes, allowing the flavors to meld.

5. Combine and Simmer:

   • Return the cooked mushrooms and onions to the skillet. Cook everything together for about 3 minutes until heated through and bubbling.

6. Finish with Sour Cream:

   • Reduce the heat to low. Stir in the creme fraiche or sour cream gradually, stirring constantly to prevent the sauce from splitting. Heat gently until warmed through.

7. Add Parsley and Serve:

   • Sprinkle chopped parsley over the beef stroganoff. Remove from heat and serve immediately, preferably with mashed potatoes or rice.

Enjoy this creamy and flavorful beef stroganoff, perfect for a comforting meal! Adjust the sour cream to your taste preference, considering the note about using heavy cream if desired.