Serious Beef Stroganoff
"Tender beef, buttery mushrooms, and a tangy cream sauce—this is Stroganoff, upgraded. One bite and you'll understand the hype...."
INGREDIENTS
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1 ½ lbs Ribeye or Beef Tenderloin (thinly sliced against the grain)
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1 tsp Kosher Salt
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1/2 tsp Seasoned Salt
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1/2 tsp Black Pepper
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1 tbsp Olive Oil (or Avocado Oil)
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2 tbsp Unsalted Butter
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1 Small Yellow Onion (finely diced)
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1 Small Shallot (thinly sliced)
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8 oz Cremini mushrooms (Button, or Baby Bella Mushrooms, sliced)
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3 clove Garlic (minced)
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2 tbsp All-Purpose Flour
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1/2 tsp Smoked Paprika
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1/4 tsp Fresh Thyme (finely chopped)
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Small pinch of Freshly Grated Nutmeg
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1/2 cup Brandy
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1 cup Low-Sodium Beef Broth
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2 tsp Low Sodium Beef Bouillon Paste (low to no sodium!!! It's important - bouillon can be like a salt lick!!)
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1 Parmesan Rind (Optional, Infuses Umami into Broth)
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2 tsp Worcestershire Sauce
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1/2 tsp Soy Sauce (Optional, Boosts Umami)
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1 tbsp Dijon Mustard (+ ½ to 1 tsp extra, added right before serving)
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3/4 cup Heavy Cream
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1/4 cup Full-Fat Sour Cream (room temperature)
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2 to 3 tsp Fresh Lemon Juice
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1 tbsp Unsalted Butter (Finishing Touch)
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1/4 tsp Sherry Vinegar or Champagne Vinegar (Optional, Rounds Out Acidity)
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½ to 1 tsp Extra Dijon Mustard (Stir in right before serving)
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Freshly Cracked Black Pepper (Sprinkle over the top at the end)
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Egg Noodles (Mashed Potatoes, or Polenta)
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Fresh Chives (finely chopped)
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Optional: Fresh Dill (finely chopped)
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