I like to add a little tarragon in my Beef Stroganoff besides the usual suspects of paprika and sour cream of course for the sauce. Tender browned beef strips, tender mushrooms all covered in a wonder sauce over cooked pasta.
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.