Hero's Beef Stroganoff Recipe
Hero's Beef Stroganoff Recipe
The best beef stroganoff recipe I've ever had was always made with chopped steak, never with ground beef. I've used top sirloin and ribeye steak; I like top sirloin better. Below is the basic recipe I used in the live stream video I shot on YouTube, which you can view here: https://www.youtube.com/live/fR3LUPMSZOI?is=EWuBiBDUbbUgZ2WD
Ingredients:
2 pounds top sirloin, cut into chunks
2 pounds whole crimini mushrooms
8 tablespoons salted butter
24 ounces sour cream, at or slightly below room temperature
3 shallots, chopped
1/4 teaspoon tarragon leaves
1/8 teaspoon mace or nutmeg
Kosher salt to taste
Instructions:
In a large skillet or a Dutch oven, at medium high heat, melt 4 tablespoons of butter. Add the chunks of top sirloin, and brown on all sides thoroughly, stirring occasionally. Sprinkle kosher salt on the meat occasionally according to taste. Remove the heat from the pan, placing it into a covered bowl or sealed container. Leave the drippings in the pan. Add the chopped shallots to the drippings, and cook the shallots until soft. Scoop the shallots out of the pan, and add them to the meat.
In the same skillet or Dutch oven, melt four more tablespoons of butter. Add the mushrooms to the pan, and mix them in with the butter thoroughly. Cover, and cook on medium high heat for approximately 3 to 4 minutes. Uncover, and sprinkle in the tarragon leaves and nutmeg, and then recover. Continue cooking the mushrooms until soft and thoroughly cooked through. Remove pan from heat.
Stir the sour cream in to the mushroom mixture in the pan. Max until all the mushrooms are thoroughly coated. Add the meat and shallots. Mix thoroughly.
Serve on top of fettuccine, egg noodles, or as a low-carb alternative, neither.
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