Tender bits of thinly sliced beef and mushrooms, cooked in a delectable creamy sauce – what could be a more ideal family dinner dish? Beef stroganoff was first made by a Russian chef back in the late 19th century. After World War II, US servicemen brought the recipe home to American shores, and its popularity quickly spread. The dish is so tasty, you wouldn’t believe how simple it is to make! It also cooks in about 20 minutes tops, so you and your family won’t be waiting too long to enjoy it.
1 pound tenderloin or top sirloin, cut into thin strips (1 inch by 2 ½ inches)
2 cups fresh mushrooms, sliced thin (cremini, button, or shiitake will do)
? cup shallots or white onions, chopped
6 Tbsp. butter – Using butter makes for a tastier mixture, but weight or health conscious cooks can substitute olive oil for butter.
2 tsp. chopped fresh tarragon (may be substituted with 1 ½ tsp. dry tarragon)
1/8 tsp. nutmeg
Salt and pepper to taste
1 cup sour cream at room temperature
1 to 2 Tbsp. chopped parsley, for garnish (optional)
Parmesan or Romano cheese, for garnish (optional)
Knife and chopping block
1. Melt 3 tablespoons of butter (or alternately, heat equivalent amount of olive oil) in skillet over medium heat.
2. Increase heat to high and add beef, working in batches if needed. Brown well on each side, but avoid burning.
3. Sprinkle salt and pepper on the beef, then take the meat out of the pan and set aside.
4. In same skillet, add the shallots or onions, and cook for one to two minutes. Allow the shallots to soak up the drippings from the beef. Remove shallots from the pan and move to the same bowl as the beef.
5. Add the remaining 3 tablespoons of butter or olive oil. Add the mushrooms and cook over medium-high heat. Cook for about 4 minutes, stirring occasionally.
6. Sprinkle tarragon and nutmeg onto the mushrooms.
7. Reduce heat and add the sour cream to the mushrooms. Turn to very low heat. Dilute, if needed, with one or two tablespoons of water. Mix thoroughly. Do not allow the mixture to boil or simmer because the sour cream will curdle if it does.
8. Add the beef and shallots. Mix thoroughly so that the beef and mushrooms are well coated with the sauce.
9. Add salt and pepper according to your taste.
Beef stroganoff tastes great when served hot over cooked pasta (spaghetti, linguine, or fettuccine). It’s also good with rice or mashed potatoes. Garnish with parsley and parmesan cheese if desired.