Beef Stroganoff

Invented in the 1809s by a chef working for Russian general, Count Pavel Stroganov, beef Stroganoff (in Russian: Бефстроганов Befstróganov) is a dish of sautéed pieces of beef and mushrooms served in a sauce with smetana, a Russian sour cream. Beef Stroganoff  has become extremely popular all around the world, even though the original recipe can change considerably from place to place. This recipe also became popular in the U.S. in the 1950s from servicemen returning from Europe and China after World War II. For those who want to try a different kind of beef Stroganoff, it is possible to substitute yogurt for sour cream and to leave out the mushrooms entirely, if you are not too keen on them. I suggest you to try the original recipe though, to me it tastes so much better.


INGREDIENTS
beef stroganoff
6 tablespoons butter
1 pound of top sirloin or tenderloin, cut
1/3 cup shallots, chopped
1/2 pound mushrooms, sliced
Salt, to taste
Pepper, to taste
1/8 teaspoons nutmeg
1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
1 cup of sour cream, at room temperature

DIRECTIONS
First of all, melt 3 tablespoons of butter in a large skillet on medium heat, then raise the heat to high/med-high and add the strips of beef. You need to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef; 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 the shallots for 1-2 minutes, allowing them to soak up any meat drippings, then remove the shallots to the same bowl as the meat and set aside. Melt another 3 tablespoons of butter and increase heat to medium high, then add the mushrooms. Cook for 3-4 minutes, stirring occasionally. 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 and stir in the beef and shallots. Add salt and pepper to taste and serve your beef Stroganoff immediately over egg noodles, fettucine, potatoes, or rice.

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