Beef Stroganoff is a dish that has been a staple not only in its country of origin, Russia but in others countries as well. For centuries, considerable variations of this classic beef dish have been invented in various countries and have found popularity in many different households. Depending on the people’s preference, it can be served over rice, potatoes or noodles.
6 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 (can substitute onions)
1 can of 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
In a large skillet, melt 3 Tbsp of butter on medium heat increasing the heat to high while adding strips of beef. Cook beef quickly, browning each side. Make sure that the temperature is regulated; high enough to cook the meat but not burn the butter. While waiting for the meat to turn brown, sprinkle with some salt and pepper. After both sides have turned brown, remove the beef and set aside in a bowl.
Using the same pan, cook shallots under medium heat for 1 to 2 minutes, allowing them to soak up the meat drippings. Remove shallots and set aside in the same bowl as the beef.
In the same pan, melt another 3 Tbsp of butter. Add the mushrooms and cook under medium high heat. Stir occasionally for about 4 minutes. Sprinkle the nutmeg and tarragon on the mushrooms while cooking.
Reduce the stove’s heat from medium high to low and add the sour cream. Depending on the consistency of the sauce you are trying to achieve, you may add water to thin the sauce if it appears to be overly thick. Mix the sour cream thoroughly. Do not allow the sauce to simmer or boil to avoid the sour cream from curdling. Stir in beef and shallots. Add salt and pepper to taste.
Serve immediately over potatoes, noodles or rice.
Photo Courtesy Of: naotakem