This is the first new dish I’ve cooked since the baby was born. I’m not sure I’ve ever actually had beef stroganoff…maybe on an airplane or in a frozen TV dinner as a kid. To me, it is cafeteria food. For some reason, I got curious and made a batch last week.
It was surprisingly delicious, though the amount of butter, sour cream and pasta probably means this won’t make it into our regular rotation. Not surprisingly, my Midwestern husband LOVED it. Happy to indulge him every once in a while.
My dad arrives this week to meet the baby. Looking forward to some Vietnamese home cooking!
Beef Stroganoff (adapted from Simply Recipes)
- 5 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut into thin strips
- 1/3 cup chopped shallots (or onions)
- 1 pound mushrooms, sliced
- Salt & pepper to taste
- dash of nutmeg
- 1 cup of sour cream at room temperature
- 1 Tbsp Worcestershire sauce
- Put meat in the freezer for a bit to firm up. It’ll make thinly slicing much easier.
- In a big pan, melt 3 Tbsp of butter and brown beef strips, seasoning with salt & pepper. Set meat aside.
- Saute shallots until translucent and sweet. Set aside.
- Melt remaining 2 Tbsp of butter and saute mushrooms, seasoning with salt & pepper. Add tarragon.
- Reduce heat to low and add sour cream and Worcestershire sauce. Stir in beef & shallots.
- Serve hot over egg noodles or pasta.