Best Beef Stroganoff

• Meat

  • 1 lbs Beef, steak

• Produce

  • 1 Bay leaf
  • 1/2 lbs Crimini mushrooms
  • 3 sprigs Flat-leaf parsley
  • 1 Onion

• Canned Goods

  • 1/2 cup Beef stock

• Condiments

  • 1 tsp Mustard, whole grain

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

• Dairy

  • 1 tbsp Butter
  • 1 cup Creme fraiche or sour cream, full fat

• Beer, Wine & Liquor

  • 1/4 cup Brandy

Found on vikalinka.com

Description

Ingredients

• 1 tbsp-oil
• 1 tbsp-butter
• 1-onion, thinly sliced
• ½ lbs- crimini mushrooms, sliced
• 1 lbs-beef steak, cut in strips
• ¼ cup- brandy
• salt
• pepper, freshly ground
• ½ cup-beef stock
• 1-bay leaf
• 1 tsp-whole grain mustard
• 1 cup- full fat creme fraiche or sour cream
• 3-4 sprigs-flat-leaf parsley, chopped

Directions

• Heat oil and butter in a heavy skillet and cook onions and mushrooms over medium-low heat for 7-10 minutes. Remove and set aside.
• Add cut steak to the same skillet and quickly fry over high heat for 3-5 minutes.
• Add brandy and continue cooking until alcohol burns off, add stock, mustard, bay leaf, salt and pepper. Scrape the bottom of the pan with a spatula to release all the brown bits, they will add much flavour to the sauce.
• Bring mushrooms and onions back to the pan and cook for 3 minutes until everything is heated through and bubbling.
• Stir in sour cream and parsley and take off the heat.
• Serve with mounds of mashed potatoes or rice.