Classic Beef Stroganoff

Step 1

Season steaks generously with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet, over medium high heat, until shimmering. Add steaks and cook, turning occasionally, until browned and cooked to the desired temperature (130°F for medium-rare). Remove from pan and reserve.

Step 2

Lower heat to medium. Add remaining oil and 2 tablespoons of butter. Once butter is melted, add the mushrooms and cook - stirring frequently - until mushrooms have released their liquid and are starting to brown, about 8 minutes. Add the remaining butter and the onions, cooking until the onions are soft, about 4-5 minutes. Season with salt and pepper.

Step 3

Add the flour and paprika and stir to combine. Then, add the brandy and cook - scraping the browned bits from the bottom of the pan - until mostly evaporated.

Step 4

Add mustard and beef broth, and bring to a boil. In the meantime, combine sour cream and Worcestershire sauce in a bowl. Reserve.

Step 5

Once the sauce is thick and boiling, remove a ladleful and slowly pour over the sour cream mixture, whisking to emulsify. Lower heat to a simmer. Pour the warm cream into the pan and stir to combine, cooking until it's warmed but not boiling. Taste for seasoning and adjust salt and pepper, if necessary.

Step 6

Return steaks to pan until warmed through, about 1 minute. Remove from heat and slice or cut in cubes or strips. Bring them back into the sauce, garnish with the chopped parsley and serve, over noodles or rice.