I really like beef stroganoff, but have yet to find any gluten-free egg noodles so I use gluten-free penne pasta for this dish. This recipe has a little different sauce than what I’ve made in the past with the addition of tarragon and a little nutmeg. I really liked the flavor and it’s one of those recipes that doesn’t take too long to throw everything together. It helps to cut the thin strips of beef by freezing the meat for 20 minutes first.
- 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 (baby bellas)
- Salt to taste
- 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
Melt 3 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 mushrooms.
Reduce the heat to low and add sour cream to the mushrooms. You may want to add a tablespoon or two of beef broth or water to thin out your sauce slightly. Mix the sour cream in thoroughly, but do not let it come to a simmer or a boil. Stir in the beef and shallots. Adjust salt and pepper to your taste and serve over pasta, potatoes or rice.