Skillet Beef Stroganoff

Beef stroganoff was originally quite an elegant dish and was even made with filet mignon. This recipe is a cost-effective, weeknight staple and brings a level of refinement back to this age-old hearty dinner.

Note: Often times stew meat will benefit from being cooked low and slow to increase its tenderness. While it's may be more efficient to use just the one pan this recipe requires, you may elect to take your stew meat to the next level. We will sous vide our stew meat at 130 degrees for 5-6 hours and then begin the recipe. Because the meat is now completely cooked and wonderfully tender, you do not need to complete the "cover and cook for 30-35 minutes" step. Find some sous vide basic tips here.

Serves: 4                     Time: 1.5 hours

Ingredients:

• 1 - 1½ lbs Accent Angus Farm stew meat
• salt and pepper
• 4 tablespoons vegetable oil
• 10 ounces white mushrooms, wiped clean and sliced thin
• 1 medium onion, minced
• 2 tablespoons all-purpose flour
• 1½ cups chicken broth
• 1½ cups beef broth
• 1/3 cup brandy (see note)
• 6 ounces wide egg noodles (4 cups)
• 2/3 cup sour cream
• 2 teaspoons lemon juice from 1 lemon

  Instructions:

• Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until well browned, 3 to 4 minutes per side. Transfer to medium bowl and repeat with 1 tablespoon more oil and remaining beef.

• Heat remaining 2 tablespoons oil in now-empty skillet until shimmering. Cook mushrooms, onion, and 1/2 teaspoon salt until liquid from mushrooms has evaporated, about 8 minutes. (If pan becomes too brown, pour accumulated beef juices into skillet.) Stir in flour and cook for 30 seconds. Gradually stir in broths, then brandy, and return beef and accumulated juices to pan. Bring to simmer, cover, and cook over low heat until beef is tender, 30 to 35 minutes.

• Stir noodles into beef mixture, cover, and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes. Off heat, stir in sour cream and lemon juice. Season with salt and pepper. Serve.

Note: To not overload the dish with seasonings as they would mask the flavor of the beef and mushrooms, brandy was essential.  Brandy can ignite if added to a hot, empty skillet. Be sure to add the brandy to the skillet after stirring in the broth. You may also use red wine or skip this step.