Sunday, October 30, 2016

Beef Stroganoff

Beef Stroganoff

5 Tbsp butter
1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
1/3 cup chopped shallots or substitute onions
1/2 pound mushrooms, sliced
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/2 teaspoon of dry tarragon or parsley
1 cup of sour cream at room temperature

Brown the beef in butter, Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the beef and brown on both sides. You may need to work in batches.

Sprinkle with salt and pepper. When meat is all browned, remove to a bowl and set aside.

Sauté the shallots or onions, In the same pan, reduce heat to medium. Cook the shallots for a minute or two. Remove the shallots to the same bowl as the meat and set aside.

Sauté the mushrooms, In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add mushrooms. Cook, for about 4 minutes and sprinkle with nutmeg and tarragon or parsley.

Reduce heat to low and add the sour cream to the mushrooms. Do not simmer or boil, or the sour cream may curdle. You might want to add a tablespoon or two of water or stock to thin the sauce (or not). Stir in the beef and shallots, combine until well mixed. Add salt and pepper to taste.

Serve over noodles, fettuccine, mashed potatoes, or rice.


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