It’s cold out and I wanted a little comfort food. Looking in the refrigerator I realized I had the ingredients for a nice Beef Stroganoff. I like to add a little tarragon in my version besides the usual suspects of paprika and sour cream of course for the sauce.
But first we need to get the shallots and plump mushrooms thinly sliced and sautéed with butter and then add the tarragon and a few grinds of fresh nutmeg. I highly recommend getting nutmeg whole and grinding it as you need it. The flavor is quite different.
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Next up is the thinly sliced beef that gets perfectly browned and then drenched in a beautiful sauce made of sour cream, a little beef stock and paprika. While this is sautéing, drop your pasta into boiling water to cook al denté, drain and set aside to mix in when the sauce is made.
Next up we stir the sour cream around the beef, grind in some nutmeg and add the paprika for a subtle bite and color of course and mix in the cooked rigatoni. I like to use rigatoni noodles as opposed to flat noodles so the sauce is captured in the ridges of the pasta.
Top with some chopped parsley and serve it hot!
Beef Stroganoff
Ingredients
- 1 lb thinly sliced beef top round
- 1 tsp kosher salt
- 1 tbsp flour
- 2 cups White mushrooms
- 1 large shallot bulb
- 1 tbsp dried tarragon
- fresh nutmeg
- 6 tbsp butter separated
- 8 oz sour cream
- 1/2 cup beef stock
- 2 tbsp paprika
- 8 oz rigatoni pasta cooked
- parsley for garnish
Instructions
- In a large sauté pan add the diced shallot and sliced white mushrooms to 3 tablespoons of melted butter. Cook for several minutes and add 1/2 tsp salt, the tarragon and several grinds of fresh nutmeg. If you do not have fresh, add 1 teaspoon of dried nutmeg. Continue to cook until most of the water from the mushrooms has evaporated. Set aside.
- Season the beef with remaining 1/2 tsp salt and gently toss the sliced beef with the flour to coat. Sauté in remaining 3 tablespoons of the butter until brown on the edges.
- Get the pasta into boiling water and cook for 9 minutes. Drain and set aside.
- Add the sour cream, beef stock and paprika to the browned beef. Stir to incorporate and next add the sautéed vegetables. Mix so all are covered by the sauce and simmer for 2 minutes.
- Add the drained, cooked pasta to the beef and toss mixture to coat well with the sauce. Cover and simmer for 2 minutes. Serve with garnish of chopped parsley.
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