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Beef Stroganoff Recipe

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Beef Stroganoff image
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This recipe for Beef Stroganoff, by , is from Trinity Day School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Andre Scaffe
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 tbsp butter
1 lb of top sirloin or tenderloin, cut thin into 1-inch by 2 1/2-inch long strips
1/3 c. chopped shallots (can substitute onions)
1/2 lb cremini mushrooms, sliced
1/8 tsp nutmeg
1/2 tsp of dry tarragon or 2 tsp chopped fresh tarragon
1 c. of sour cream at room temperature
salt to taste
pepper to taste

Directions:
Directions:
Melt 3 tbsp of butter ub a large skillet on medium heat. Increase the heat to high/medium high and add the strips of beef. You want to cook the beef quickly, browning on each side. While the beef is cooking, sprinkle with salt and pepper. When the beef is browned remove to a bowl and set aside. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl and set aside. In the same pan, melt another 3 tbsp butter. Increase the heat to medium high and add the mushroooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tbsp or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste. Serve immediately over egg noodle, fettucine, potatoes, or rice.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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