Beef Stroganoff

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Most days my cooking tends to lean towards healthier recipes that combine unexpected ingredients to create flavorful dishes. I love the deep and robust flavors combinations that are prevalent in Mediterranean, Asian and Middle Eastern cooking. Recently my cooking has reflected my current location and I’ve been recreating classic French and Belgian comfort food. But amidst all of this I tend to forget many of the classic flavors I grew up on. And once such dish is beef stroganoff.

This recipe is from Simply Recipes and combines tender beef with mushrooms and rich sour cream for a  classic dish that is always good. Even when trying to eat healthier, I’m a huge proponent of using real sour cream since lower fat versions will not produce the same results. And do use fresh tarragon for this dish; the dried herb simply isn’t as flavorful or bright. Serve over a steaming pile of egg noodles and you too will be transformed back to the comforts of your childhood.

BEEF STROGANOFF

5 tablespoons unsalted butter
1 pound  top sirloin beef, cut into 1 inch strips
1/2 pound baby portobello mushrooms, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
2 teaspoons fresh tarragon, minced
1 cup of sour cream, at room temperature

  • Melt 3 tablespoons of the butter in a large skillet on medium heat.
  • Season the beef on all sides with the salt and pepper.
  • Increase the heat to medium-high and working in batches add the strips of beef to the pan. Tossing regularly, cook until the beef is browned on all sides, about 2 to 3 minutes. Remove from the pan and repeat the cooking process until all of the beef has been browned.
  • In the same pan, reduce the heat to medium and then 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.
  • In the same pan, melt the remaining butter.
  • Increase the 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.
  • Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly but do not allow the mixture to simmer as the sour cream may curdle.
  • Return the beef and shallots to the pan and adjust the seasoning if necessary.
  • Serve immediately.

Serves 4-6

 

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