Beef Stroganoff

What’s for dinner?  Beef!  I have to admit that in attempting this recipe I was a little nervous.  I have a bias against sweet meat.  Strange, I know, but I feel meat should taste like meat.  Baby steps, people, baby steps.  I’ve had almost 30 years to refine my culinary prejudices, I’m working on it!

Anyway, back to the recipe.  It calls for nutmeg, a spice I generally associate with desserts and Christmas.  I wasn’t sure exactly how I felt about combining it beef.  I was more than pleasantly surprised.  This dish is fantastic!  It’s hearty and filling, perfect for a cold winter night. 

Ingredients:

• 6 Tablespoons Butter (we’re off to a great start!)
• 1 Pound Top Sirloin, cut into thin 1-inch wide strips
• 1/3 Cup chopped Shallots
• ½ Pound Cremini Mushrooms, sliced
• 1/8 Teaspoon Nutmeg
• ½ Teaspoon of dry Tarragon or 2 Teaspoons of chopped, fresh Tarragon
• 1 Cup of Sour Cream at room temperature
• Salt and Pepper to taste

 I just love beef!

 So pretty

Preparation:

            In a large skillet, melt 3 Tablespoons of the Butter over medium heat.  Increase the heat to medium-high or high and add the Beef strips.  Cook the Beef quickly, making sure the heat is high enough to brown the Beef, but not burn the Butter.  I found it easiest to divide the Beef into 2 batches.  While it’s cooking, sprinkle with the Salt and Pepper.  Once browned, remove the Beef to a bowl and set aside.

            In the same skillet, reduce the heat to medium and add the chopped Shallots.  Cook them for 1-2 minutes and then remove them to the same bowl as the Beef.

            Next add the remaining 3 Tablespoons of Butter and melt.  Increase the heat again to medium-high and add the mushrooms.  Cook them, stirring occasionally, about 4 minutes.  While cooking sprinkle the ‘shrooms with the Nutmeg and the Tarragon.

            Reduce the heat to low and add the Sour Cream to the Mushrooms.  Mix the Sour Cream and Mushrooms thoroughly.  Be sure not to let the Sour Cream come to a boil as it will curdle – Gross!  Once mixed, add back in the Beef and the Shallots.  Stir to combine the mixture, taste, and add more Salt and Pepper if needed.

            I chose to serve this delicious dish over egg noodles, but potatoes or rice might be great substitutions if you prefer.

            So, so good!  Added bonus – this dish freezes very, very well, which is always a good thing!

           And, the rarest and most favorite part of the entire night - a clean kitchen!  The cleaning elves really do love me and I must say, did a fantastic job!  Thanks guys!