Beef Stroganoff Recipe

After going to a restaurant the other day and being blown away, I developed this amazing beef stroganoff recipe. A warming winters meal, the thick creamy and delicious sauce will make your mouth water. While you are cooking this beef stroganoff recipe, your whole house will fill with a delicious aroma.

Ingredients:

2 pounds tenderloin or top sirloin, trimmed of fat
1 tablespoon olive oil
1 medium onion, diced
18 ounces sliced mushrooms
2 tablespoons butter
1 tablespoon all purpose flour
1 cup of beef bouillon
2/3 pounds of sour cream
1/2 cup of dry sherry
1/8 teaspoon nutmeg
1 teaspoon dry tarragon
2 Teaspoons Salt
1 teaspoon Pepper

Directions:

First of all you need to cut your tenderloin or top strip loin into strips about 2 inches long, and about half an inch wide
Next sprinkle your meat with salt and pepper, you might like to massage the salt and pepper into the meat to improve flavor.
In a saucepan, melt one tablespoon of butter, then stir in the flour and beef bouillon and dry sherry. Keep stirring on low heat until the sauce is smooth and begins to thicken.
In a separate frying pan, slowly heat the remaining butter along with the olive oil and turn it up to medium heat.
Before the butter begins to burn, fry the meat strips and onion together. Fry the meat and onion quickly, until the meat is brown on all sides. A trick in this beef stroganoff recipe is to fry the meat quickly in order to keep the meats flavors and juices.
Next add the meat and onions to the pan containing the beef sauce, but safe the butter and oil for the next step.
Throw the mushrooms into the same frying pan, adding the tarragon and nutmeg. Stir continuously for about four minutes and then add the mushrooms to the beef sauce.
Simmer this all together for about 10 to 15 minutes, adding water if the sauce becomes too thick
Lastly, add the sour cream, be careful not to let the sour cream boil, or it will curdle and ruin your meal.
Serve this delicious beef stroganoff sauce with either buttered noodles, egg noodles, potatoes or rice.
You can keep this beef stroganoff recipe in the fridge for about three days, heating it on low heat before serving. You will still need to be careful not to allow it to boil or the sour cream will curdle.