Beef Stroganoff

“A strong and well-constituted man digests his experiences (deeds and misdeeds all included) just as he digests his meats, even when he has some tough morsels to swallow” ~ Friedrich Nietzsche

For a dish that was supposed to only take 30 minutes to make, this one wound up taking twice as long because of all the chopping and slicing involved. But even tho it went a bit longer than anticipated, it was well worth the wait. The meat was nice and tender and you could taste the juices of the onions and mushrooms with each and every bite. So what’s the secret in making the meat nice and tender in such a short period of cooking time? It’s most definitely your choice of beef. So my suggestion is to opt for the tenderloin (it’s what I used and it did not disappoint).

This dish was served on … you guessed it, a bed of spaghetti squash along with a mix of garden greens and parmesan cheese and yum yum yum – it was most delicious.

So enjoy 🙂

Beef Stroganoff

Ingredients

3 tbls butter, divided
1 lb sirloin or beef tenderloin, thinly sliced into 1/2″ strips
12 oz mushrooms (button, cremini, or portobello)
3 shallots or 1 large yellow onion, sliced
2 garlic cloves, minced
1/2 cup beef broth
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup sour cream
1 tbls Dijon mustard

Instructions

In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Sear the beef for two minutes, turning once, or until browned on both sides and just barely cooked through. Work in batches if necessary. Remove beef to a plate and set aside. Return the skillet to medium heat.

Add the remaining 2 tablespoons butter, the mushrooms, shallots or onion, and garlic. Cook for five minutes, or until the shallots or onion is softened and the mushrooms released their juices. Stir in the reserved beef, the broth, salt and pepper. Bring to a boil, reduce heat to medium low, cover and simmer for 10 minutes.

Stir in the sour cream and mustard. Cook for one minute or until heated through.