Beef Stroganoff recipe

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Thin slices of beef sirloin cooked in a mushroom, onion, tarragon and creme fraiche sauce, served over fettucine, potatoes or rice. A simple, fast and delicious beef recipe that can be ready in 20 minutes.
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4 


6 Tbsp butter
1 lb top sirloin or tenderloin, cut thin into 1 inch wide by 2 1/2 inch long thin strips
1/3 cup chopped onion
1/2 lb portobello, white, shitake or cremini mushrooms
Salt and black pepper to taste
1/8 tsp nutmeg
2 tsp chopped fresh tarragon (or 1/2 tsp dry tarragon)
1 cup creme fraiche or sour cream at room temperature

Fettucine, potatoes or rice to serve with


Melt half of the butter (3 tablespoons) in a large skillet on medium heat. Increase heat to medium high and add the beef strips. Season the beef with salt and pepper to taste and cook it until brown on all sides (watch the heat so that the butter does not get burned). You may have to cook the beef in batches if the frying pan is not big enough.

Remove the cooked beef and set aside. Leave the same pan over medium heat and add the shallots. Cook for a minute or two, turning often. Remove the shallots from the pan and set aside (put them in the same bowl  as the beef).

In the same pan add the remaining 3 tablespoons of butter, increase  heat to medium high and add the mushrooms. Cook, stirring occasionally for 4 to 5 minutes. Halfway during cooking add the tarragon and nutmeg and stir well.

Reduce the heat to low and add the creme fraiche or sour cream to the mushrooms. Stir well and add a one or two tablespoons of water if needed, to adjust the thickness of the sauce. If using sour cream, make sure you do not boil it or the sour cream will curdle. Add the cooked beef and shallots, season with salt and black pepper and stir well.

Serve hot over fettucine or similar pasta, boiled potatoes, or rice.
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