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Beef Stroganoff
Ingredients
- 5 tablespoons 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
can substitute onions
- 1/2 pound cremini mushrooms
sliced
- Salt to taste
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
full fat
Directions
- 1
Brown the strips of beef in butter: Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
- 2
Sauté the shallots: In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
- 3
Sauté the mushrooms, then season: In the same pan, melt another 2 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
- 4
Add the sour cream, beef, and shallots: Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water or stock to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more.
- 5
Serve: Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice. (Potatoes, rice, and gluten-free pasta are gluten-free options.)
Beef Stroganoff
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About this Recipe
Craving the ultimate comfort food that's both hearty and refined? This easy Beef Stroganoff delivers on rich, savory flavors, perfect for a cozy weeknight or a special occasion, bringing that classic taste right to your table.
This recipe shines by combining tender strips of beef and earthy mushrooms with a luxurious sour cream sauce. The careful selection of ingredients, like full-fat sour cream at room temperature, is key to achieving that smooth, luscious finish that elevates the dish beyond the ordinary.
You'll be treated to succulent beef, enveloped in a creamy, tangy sauce. The earthy notes of cremini mushrooms and the aromatic whisper of tarragon, balanced by a hint of nutmeg, create a complex yet comforting flavor profile. The sauce itself is velvety and rich, coating tender noodles beautifully for a truly satisfying meal that feels both comforting and elegant.
Customization & Variations
While this recipe uses top sirloin or tenderloin, you can certainly adapt it. Here are a few ideas:
- Swap sirloin for another tender cut of beef if preferred, ensuring it's cut into thin strips.
- If shallots aren't on hand, a regular onion will work just as well for that aromatic base.
- For a slightly different herb profile, while tarragon offers a unique anise-like note, fresh parsley or dill could be added at the very end.
Serve this classic Beef Stroganoff over your favorite egg noodles, rice, or even mashed potatoes for a supremely satisfying dinner. It’s ideal for family gatherings or a comforting meal on a chilly evening.