Ingredients
- Pepper to taste
- 1/8 teaspoon nutmeg
- 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
- 1 cup of sour cream at room temperature
- 6 Tbsp butter
- 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips
- 1/3 cup chopped shallots (can substitute onions)
- 1/2 pound cremini mushrooms, sliced
- Salt to taste
Directions
1. Melt 3 tablespoons butter in large skillet over medium heat. Increase heat to high / medium-high and add the beef strips. You want to cook the meat quickly brown on each side so that the temperature must be high enough to brown the meat, but not high enough to burn the butter. You may need to work in groups. If cooking the beef, sprinkle with a little salt and pepper. When both sides are browned, remove beef to a bowl and reserve.
2. In the same pan, reduce heat to medium and add shallots. Cook the shallots for a minute or two, allowing them to absorb all the juices. Remove the shallots in the same bowl as the meat and reserve.
3. In same skillet, melt the other v. 3 tablespoons butter. Increase heat to medium high and add mushrooms. Cook, stirring occasionally for about 4 minutes. During cooking, sprinkle with nutmeg and tarragon on the mushrooms.
4. Reduce heat to low and add the cream to the mushrooms. You can add a tablespoon or two of water to dilute the sauce (or not). Mix the sour cream thoroughly. Do not let it come to boil or to boil or sour cream will curdle. Add meat and scallions. Salt and pepper to taste.
Serve immediately over egg noodles, fettucine, potatoes or rice. (Potatoes, rice and gluten free pasta gluten free options.)
Serves 4.
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