Beef Stroganoff a favourite Russian dish which can be served with rice or noodles or just with a chunk of crusty bread.  My husband likes it with chips.


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
1/2 pound  mushrooms, sliced
Salt and 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

Beef Stroganoff


Melt 3 Tbsp of butter in a large frying pan over medium heat.

Increase the heat to high/med-high and add the strips of beef.

Cook the beef quickly, browning on each side, so the temperature needs to be high enough to brown the beef, but not so high as to burn the butter.

You might have to do this in batches.

While cooking the beef, sprinkle with some salt and pepper.

When both sides are browned, remove the beef to a bowl and set aside.

In the same pan, reduce the heat to medium and add the shallots.

Cook these for a minute or two, allowing them to soak up any meat juices.

Remove the shallots and place them in the same bowl as the meat.

In the same pan, melt another 3 Tbsp of butteron a  medium to high and add the mushrooms.

Cook,these for about 4 minutes stirring and while cooking sprinkle the nutmeg and the tarragon on the mushrooms.

Reduce the heat to low and add the sour cream to the mushrooms for a thinner sauce add some water.

Mix in the sour cream thoroughlyand do not let it boil or it will curdle.

Stir in the beef and shallots. Add salt and pepper to taste.

Serve at once with the accompaniment of your choice

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{February 17, 2012} {Tags: , , , , }