Best Ever Beef Stroganoff with Vodka Sauce
The best version of a classic beef stroganoff features a shot of vodka (makes sense, yes?), garlic, and in our bold-yet-delicious move – bacon. The crunchy bits makes the perfect topping for this super special, decadent dish.
Ingredients
Units
Scale
- 6 strips of bacon, chopped
- 1.5 to 2 pounds beef sirloin steak(s), sliced into very thin strips/pieces
- 16 ounces sliced mushrooms (baby bella, mixed gourmet blend, etc.)
- Salt and pepper, as needed
- Olive oil, as needed
- 1/2 large onion, diced
- 2 garlic cloves, minced or grated
- 1 teaspoon beef or chicken stock concentrate
- 1/4 cup vodka (dry white wine may be subbed)
- 3 cups beef stock
- 1 cup sour cream
- 1 to 2 tablespoons Dijon mustard (to taste)
- 3 tablespoons cornstarch
- 1 pound egg noodles, cooked per package directions
SERVING SUGGESTION: Peppery greens like arugula or watercress, or chopped parsley
Instructions
- Cook the bacon until crispy in a large skillet over medium heat. Transfer to a small plate/bowl, leaving the drippings in the pan.
- Increase the heat to med-high. Brown the steak slices in the drippings, seasoning them well with salt and pepper (you can add a little oil, if you need to). When they’re browned (about 3 to 4 minutes), transfer them to a large plate. Add the mushrooms and cook until browned; about 5 minutes. Transfer them to the plate with the steak.
- Reduce the heat to medium. Add a small amount of oil to the pan, followed by the onion. Cook until tender, about 3 to 4 minutes. Add the garlic and stock concentrate and cook for one minute more. Add the vodka (or white wine) and stir to cook off the alcohol for about 30 seconds. Add the beef stock, sour cream, and mustard and stir until totally smooth.
- Put the cornstarch in a small bowl and whisk it together with enough of the hot sauce to create a smooth, pourable mixture (a “slurry.”). Pour this back into the pan, whisking very thoroughly to ensure it all stays smooth and blended (no clumps!). Bring to a nice simmer over medium high heat and then reduce to low.
- When it’s thickened a bit (for a couple of minutes), slide the beef and mushrooms back in, and stir to mix. The beef will cook through very quickly in the hot sauce.
- Serve the sauce over egg noodles, topped with the crispy bacon. I recommend also topping with peppery greens such as arugula or watercress. But chopped parsley or scallions also work.