A hearty and creamy Russian-inspired beef stroganoff made with tender strips of steak, sautéed mushrooms, and onions in a rich sour cream sauce. Perfect served over mashed potatoes, egg noodles, or rice, and garnished with fresh herbs.
Heat the oil and butter together in a heavy-bottomed pan.
Add the sliced mushrooms and onions with a pinch of salt and pepper. Cook over medium heat for 7 to 10 minutes, stirring occasionally, until the mushrooms turn a nice golden brown.
Remove the mushrooms and onions from the pan and set aside.
Increase the heat to high and add the steak strips. Sear them for 3 to 5 minutes, depending on thickness, seasoning with salt and pepper. Make sure there is enough space in the pan so the meat fries rather than steams.
Pour in the brandy and continue cooking until the alcohol evaporates, scraping the bottom of the pan to release flavorful browned bits.
Stir in the beef broth, mustard, and bay leaf, then return the mushrooms and onions to the pan.
Simmer for another 3 minutes until everything is heated through.
Gently fold in the full-fat sour cream. Avoid using low-fat sour cream for best results.