Spiked Beef Stroganoff – Beef cubes cooked slowly in a rich gravy spiked with brandy and wine, and given a healthy dose of sour cream served over buttered noodles.
Growing up beef stroganoff was always one of my favorite meals – Granted it was Hamburger Helper and it probably took a total of 20 minutes to cook up, I had very undiscriminating tastes at that age. I’m cooking up a more “adult” version today – Slow cooked and spiked with brandy, it develops itself into a rich dish with a creamy sour cream based gravy that is just… so… good! I like to serve it the traditional way, over buttered egg noodles, with an extra helping of sour cream and a sprinkling of chives.
The meat is coated in a flour-spice mixture consisting of garlic powder, nutmeg and salt and pepper. I love to incorporate nutmeg into rich meat dishes because I feel like it adds an extra layer of depth to the dish. It’s that something that you can’t really pick out, but it adds just that little something. Once coated, the meat is browned, adding even further to that great rich flavor. Don’t crowd your pan during this step. Doing so causes your meat to steam rather that brown. We’re looking for that browned bit goodness here.
After browning the meat, it’s tossed together with some sauteed onions, doused with some *brandy AND wine* (this makes me smile) and given a beef broth bath. Let it simmer away for an hour an half until the meat is just about tender. At this point, we’ll add some sauteed mushrooms to the mix and let them join the party for 30 minutes, just to get those flavors really meshing together. Taste for seasoning and add additional salt, pepper, nutmeg and you’re ready to serve.
This dish is just begging for a Sunday night dinner finished off with a nightcap of Mad Men. I cannot believe the show is almost over. These last few episodes have turned out to be pretty uneventful and we’ve only got a couple left… Bummer! I love the music, and the cocktails and the outfits and the hair… The BF has it in his head that it’s going to end with Don Draper jumping out a window, based on the show’s intro. Could be, could be! We shall see… For now, I’ll be enjoying every last minute with a classic perfect gin & tonic in hand. Cheers!
Spiked Beef Stroganoff
- 2 pounds chuck roast cubed
- 1/3 cup plus 3 tablespoons flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 2 Tablespoons extra virgin olive oil
- 1 large yellow onion sliced
- 1/4 cup brandy
- 1/4 cup red wine
- 3 cups low-sodium beef broth
- 1 Tablespoon butter
- 8 ounces cremini mushrooms sliced
- 3/4 cup sour cream
- 1 pound cooked buttered and seasoned egg noodles
- 3 Tablespoons chopped fresh chives
- Salt and pepper
In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
In a Dutch oven, heat the oil over medium-high heat. Working in batches (don't crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.
Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
Stir in the sour cream and season to taste with salt and pepper.
Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
If you loved this Beef Stroganoff recipe I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Wine Pairings with Beef Stroganoff:
- I initially paired this dish with a Pinot Noir, thinking that it’s earthiness would be a good match for the mushrooms in the dish. It ended up to be a bit disappointing. To balance the rich flavors of the dish, you’re better of going with a rich, fruity wine such as a Grenache or a Shiraz.
- On day two, I enjoyed the leftovers with a dry Rosé. This was a great match – The acidity balanced out the richness of the dish, and the berry flavors nicely complimented it.