Fancified Beef Stroganoff with a Secret Ingredient

You’re going to have to just trust me on this – this recipe is just plain good!  I think it’s the touch of Dijon plus the splash of Brandy!  Yup, I said Brandy.  I’ve been making Beef Stroganoff the easy way for years:  just beef strips, fresh mushrooms and onions, cream of mushroom soup and sour cream.  I decided I wanted to “elevate” the recipe to a higher level, so picked a recipe from one of the various on-line recipes sites.  The recipe called for red wine and I had neither red or white wine.  So, I looked in our stock of booze and found brandy.  Why not?

I’m here to tell you it’s a definite YES.  Also, I didn’t have egg noodles, so I improvised and used rigatoni.  Still super yummy!  My motto:  use what you have!

 

1. Bring a large pot of salted water to a boil.
2. Add a package of Rigatoni noodles to the boiling water.
3. Cook noodles according to package directions.
4. Once cooked, drain the noodles.

 

 

1. In the meantime, take your defrosted beef out of the refrigerator and place on a cutting board.
2. Cut the beef into bite-sized strips.
3. Salt and pepper the beef strips.
4. Sauté the beef strips in canola oil over medium-high heat, stirring frequently.
5. Continue sautéing until completely browned.
6. Remove beef from skillet onto a plate, reserving pan juices.

 

 

1. While the noodles are cooking and the beef is sautéing, get out 2 small yellow or white onions.
2. Chop onions in half, discard outer layers and chop onions into strips.
3. Add onions to skillet and sauté over medium-high heat.
4. Continue cooking until lightly browned.
5. Add the mushrooms and stir to combine.
6. Continue sautéing both the onions and mushrooms until tender, about 5 minutes.

 

 

1. Measure two cups of beef broth.
2. Add beef broth to mushrooms and onions and stir to combine.
3. Get out and open your can of cream of mushroom soup.  I use the Healthy Request brand of Campbell’s soup because it has “no added MSG.”  I get migraines from MSG.  Just a little tip for other migraine sufferers.
4. Add soup to the beef broth mixture.
5. Get out your Dijon mustard.
6. Add one heaping tablespoon to your soup mixture.
7. Add the brandy to the soup mixture and stir all to combine.
8. Combined beef broth, mushrooms, onions, soup, mustard and brandy mixture.

 

 

1. Add beef back into soup mixture.
2. Stir to combine and simmer for about 5 minutes.
3. Get out your sour cream.
4. Add to beef mixture.
5. Stir to combine and simmer about 3 more minutes.

 

 

Beef Stroganoff – with a touch of Dijon and brandy; over-the-top delicious!

Here’s the recipe:

 

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