Beef Stroganoff

Name: Beef Stroganoff
Ingredients: 1 lb sirloin or 1 lb round steak, cut into thin strips; 1 tablespoon butter or 1 tablespoon olive oil; 1/3 cup onion, minced; 8 ounces sliced mushrooms (if using canned, drain all liquid off); 1 cup white wine (I use rhine wine); 1 tablespoon dijon-style mustard; 2 tablespoons ground nutmeg (I prefer fresh ground); 8 ounces light sour cream (Tillamook brand seems to hold it's texture best); sea salt; white pepper; 1 cup egg noodles (cooked per package instructions); chopped fresh parsley (to garnish)

12 ingredients

8 steps

Ingredients

1 lb sirloin or 1 lb round steak, cut into thin strips
1 tablespoon butter or 1 tablespoon olive oil
1/3 cup onion, minced
8 ounces sliced mushrooms (if using canned, drain all liquid off)
1 cup white wine (I use rhine wine)
1 tablespoon dijon-style mustard
2 tablespoons ground nutmeg (I prefer fresh ground)
8 ounces light sour cream (Tillamook brand seems to hold it's texture best)
sea salt
white pepper
1 cup egg noodles (cooked per package instructions)
chopped fresh parsley (to garnish)

Directions

1

Saute the mushrooms with butter and about half of the onion.
2

Season the steak strips with salt and pepper, add to the mushrooms and brown the strips.
3

Add the white wine and half of the nutmeg, cover and simmer. This can simmer for as little as 5 minutes or as long as 30 minutes. Best it the wine is reduced to at least half. If you want to simmer longer, just add more wine.
4

Adjust the seasonings and check to be sure the beef is tender.
5

Add the rest of the nutmeg and the dijon mustard.
6

Remove from heat, let rest for 1 or 2 minutes.
7

Add the sour cream and noodles, stirring thoroughly.
8

Serve garnished with chopped parsley and a sprinkle of nutmeg.