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Beef Stroganoff

This classic Russian dish has been around since the 1870s. It's richness and warmth makes it a favorite to many try it today.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 8 -10

Ingredients

  • 2 lbs sirloin diced into 3/4 inch cubes
  • 1 cup onion diced 1/4 inch
  • 3 cloves garlic finely diced
  • 1 red bell pepper
  • 1 lb sliced mushrooms
  • 1/2 cup cognac
  • 2 tbsp dijon mustard
  • 2 cups sourcream
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp of dried thyme
  • 2 tbsp bacon fat
  • 1/2 cup chopped fresh parsley
  • 2 cups beef stock
  • 1 cup of flour
  • extra salt and pepper for flour

Instructions

  • In a large shallow pan add the bacon fat.
  • Bring to medium heat.
  • In a bowl season the flour with a little salt, pepper and all of the thyme.
  • Once the oil is hot, toss the the sirloin in the flour.
  • After covered in flour add the sirloin to the pan careful not to crowd the pan. Do it in batches if needed.
  • Brown the sirloin to a rich brown on all sides.
  • Deglaze with the cognac.
  • Reduce cognac to half.
  • Add the garlic, onions, red pepper and mushrooms.
  • Cook for about 3 minutes until the onions are a rich caramel color.
  • Add the dijon mustard and cool for another 3 minutes.
  • Add the beef stock and bring to a simmer.
  • Drop the temp a little and add the salt, pepper, and sour cream.
  • Finish with the fresh parsley.
  • Serve over egg noodles.