Beef Stroganoff Bermuda
Submitted by Onalee
Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis Bermuda version of stroganoff kicks the classic Russian recipe up a notch with a splash of brandy that you light on fire (yes, really) and a surprising handful of chopped dill pickles.
The pickles add a briny pop that cuts through all that rich cream, while the bell peppers bring sweetness and color.
It’s fancy enough for company but comes together in under an hour.
Chef Tips
- Reduce the stock way down to concentrate the beef flavor (this is what makes the sauce special)
- When flambéing the brandy, pull the pan off the heat first for safety
- Use good quality sweet paprika - it really matters in this recipe
- Slice the beef thin against the grain so it stays tender when sautéed quickly
Ingredients
Directions
Boil Stock until reduced to ¼ original amount (2 cups to ½ cup) and set aside.
Season beef with salt and pepper. Melt butter and sauté beef, set aside. Heat oil, add onion, bell peppers and pickles and sauté for approximately three minutes, remove from heat, add brandy and ignite. When flames subside, return to heat and add stock, cream and paprika. Simmer until reduced to desired consistency. Cook fettuccine and drain. Add beef, lemon juice and Tabasco to cream sauce, season with salt and pepper. Spoon over fettuccine and garnish with sour cream and chopped parsley.
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