Regardless of whether it’s snowing or 70 degrees, it’s springtime! There are so many great things that come with the season of spring. One of those is that mushrooms are in season, and that means it’s time for beef! Bourbon Beef Stroganoff that is. This is Cleveland: it’s always a good time for beef and we can all use a little comfort food.
We highlight some of Cleveland’s finest in this recipe. Including our own Black Reserve Bourbon and Bertman’s Ballpark Mustard. You can’t go wrong with those two ingredients.
The recipe is fantastic and won’t take you an hour to prepare. About 20 minutes to cook and you’re ready to enjoy. This recipe serves 4 people so share it with the whole family, they’ll love it!
Prep Time: Not much, depending on your knife skills.
Cook Time: 20ish minute
- Sharp Knife
- Big cast iron skillet
- Boil Pot
- 1/2 lb Banza noodles (or your favorite egg noodle)
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 yellow onion, thinly sliced
- 2 cloves garlic, smashed and diced
- 1/2 lb mushrooms, cleaned and sliced
- 1 lb boneless short ribs or bottom sirloin steak
- 2 oz Clevalnd Black Reserve Bourbon
- 1/2 cup beef stock
- 1/2 tablespoon Soy Sauce
- 1/2 tablespoon Worcestershire sauce
- 1 tsp Ballpark Mustard
- 1 tsp cayenne pepper
- 1/2 tsp dried thyme
- 1/4 cup chopped fresh parsley
- 1 cup sour cream (don’t use low fat)
- Coarse salt
- Ground pepper (fresh preferred)
- OPTIONAL: 1/2 tablespoon of rice vinegar or 1 tablespoon of lemon zest
- OPTIONAL: 9 oz can of diced fire-roasted tomatoes, drained.
- MORE OPTIONAL: A couple of generous handfuls of fresh spinach. A decent amount of chopped green onion for garnish.
- Get a pot of seasoned water going for the noodles.
- As your water is heating, toss your butter and oil into your skillet over medium-low heat.
- Season both sides of your steak with salt and set aside.
- Add the mushrooms, shallot, onion, and a pinch of salt. Allow sautéing until the mushrooms are browned and the onions are sweating.
- Add garlic and allow to sauté for a minute or two over high heat, taking care not to scorch anything.
- As soon as the garlic becomes super fragrant, empty the veggies into a bowl and save for later, leaving some fat in the skillet for the steak.
- Put the skillet back over high heat and allow the oil and butter to lightly smoke. Add your steak and sear to temp. This is steak: anything over medium rare is overcooked.
- Once the steak is to temp, withdraw to a cutting board and let rest with a pat of butter placed on top. Season with pepper and let it hang out.
- Back the temperature down to medium-high and add the Cleveland Whiskey Black Reserve Bourbon, taking care not to burn your house down as the ethanol burns off. Scrape the surface of the skillet with a spatula to deglaze it and get all those tasty flecks into your developing sauce.
- By now, your pot of water should be boiling. Add your noodles and cook as instructed by the packaging. I like the 7-minute cook so the noodles can finish in the sauce.
- Set four large bowls in your over and set the temperature to its lowest setting.
- Add the Better Than Bullion, water, oy sauce, Worcestershire sauce, Ballpark Mustard, cayenne pepper, dried thyme, and nutmeg. Allow your sauce to come to a simmer.
- Add the mushrooms and aromatics and allow them to heat back up. It should only take a few minutes before it’s bubbling again.
- Strain your noodles and toss them back into the dry stockpot with a bit of butter or olive oil, coarse salt, fresh ground pepper, and chopped parsley. Seasoning is up to you. Stir to combine.
- Add the sour cream into the pan and stir until it warms up.
- Add the sauce to the noodles, stir to combine, and let rest while you thinly slice the steak.
- Divide the noodles between your four warmed bowls and top with slices of steak.
- Garnish with chopped green onions.
- Serve with dill pickles in a side dish (or any pickled vegetable).