Beef stroganoff
Tbsp of butter in a large skillet on medium heat.
Increase the heat to high/med-high and add the strips of beef. You want
to cook the beef quickly, browning on each side, so the temp needs to
be high enough to brown the beef, but not so high as to burn the butter.
You may need to work in batches. While cooking the beef, sprinkle
with some salt and pepper. When both sides are browned, remove the beef
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 as the meat
and set aside.
In the same pan, melt another 3 Tbsp of butter. Increase heat to
medium high and add the mushrooms. Cook, stirring occasionally for
about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on
the
Reduce the heat to low and add the sour cream to the
mushrooms. You may want to add a tablespoon 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 noodles, fettucine, potatoes, or rice.
(Potatoes, rice, and gluten-free pasta are gluten-free options.)
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