Beef stroganoff

I really love beef stroganoff. It's one of those great wintery comfort foods. Comfort foods are what the cold weather is all about. This meal is full of hearty beef and mushroom flavor with a creamy tang from the sour cream you stir in at the end. Beef stroganoff can be served over egg noodles as shown in the photo and goes very well with a side of peas or roasted beets for a complete dinner. I'm not sure I ever had beef stroganoff as a kid, at least not made with steak. I think there was a similar ground beef version, but it's not the same thing... I wanted to try stroganoff and looked at a lot of different recipes. As is often the case, it turns out it's not all that complicated to make - it just takes a little time (but it's worth it).

The below recipe is adapted from here and serves two. We've never had leftovers when I make this because it's just so good.

Beef stroganoff
about 3/4 pound sirloin steak cut into thin strips
about 2-1/2 cups sliced portabella (cremini) mushrooms and/or white mushrooms
1 large shallot (can substitute about 1/4 cup onion), diced finely
1 clove garlic, grated
olive oil and pat of butter for cooking
salt and fresh cracked black pepper to taste
about 1/2 cup beef stock
1 tablespoon Worcestershire sauce
1/8 teaspoon fresh ground nutmeg
1 teaspoon dried tarragon (or 2 tablespoons fresh chopped)
about 1/2 cup of sour cream (brought to room temperature)
fresh chives or more tarragon for garnish, optional
egg noodles cooked to package directions, for serving

In a large skillet melt the butter and add the olive oil over medium heat. When warm, add the mushrooms (do not overcrowd the pan. You may want to do this in two batches to make sure they get browned). Cook for about 5-7 minutes, stirring occasionally, until they are browned. Remove from the pan and set aside on a plate. Then add the shallots and garlic to the pan, cooking for about 3-5 minutes. Remove from the pan and place on the mushroom plate. You may need to add more olive oil and/or butter. Then add the steak to the pan. Let cook on one side until browned and then turn and continue to cook until browned and cooked through. 

Return the mushrooms and shallots/garlic to the pan and stir it all together. Then add the salt, pepper, and nutmeg and stir. Add the beef stock and de-glaze the pan by scraping all the brown bits off the bottom. Turn heat to low. Stir in the Worcestershire sauce and tarragon. When the mixture is warm, stir in the sour cream and continue to warm it over low heat until heated through. Do not let the sour cream come to a boil. 

Once it is warmed, serve immediately over egg noodles. Top with extra tarragon or some fresh chives, if desired.