Beef Stroganoff

This isn't really a season-appropriate recipe (especially in Dallas where it's already 80+ degrees), but the truth is there is never a bad time for beef stroganoff. A wonderful comfort food, and a favorite of my husband's, this was a perfect Sunday dinner for a lazy day. It's so easy!

I did use a better cut of meat (tenderloin) - though I think the whole idea behind beef stroganoff from the beginning was the frugality of it. But whatever, tenderloin is better. And I added lots of mushrooms - portabella and cremini. I meant to use half sour cream/half yogurt for the sauce to lighten it up a bit, but that didn't happen. Still, this didn't taste heavy or rich at all - this has less sour cream than most recipes and no butter. It could practically be published in Cooking Light.

Heat some olive oil in a large skillet over medium high heat, about 2 tablespoons. Slice the tenderloin into very thin strips, about 1/4 inch thick and 2 inches long (hint: put the meat in the freezer for about 20 minutes prior to slicing to make it much easier). Sprinkle the meat with salt, pepper, and a pinch of nutmeg. Brown the meat and cook all the way through. Transfer to a plate.

Add the diced shallot or onion to the skillet. Cook for about 5 minutes, then add the mushrooms. De-glaze the pan with white wine. Cook for about 5 more minutes, then reduce the heat to low.  In a separate bowl, mix the sour cream, broth, corn starch, nutmeg, Dijon, and Worcestershire.  Slowly add the sour cream mixture to the onions/mushrooms, over low heat. Stir around, add the meat back in, and allow the sauce to thicken (but don't boil, as the sour cream could curdle). If sauce it too thick, add a pinch of water or chicken broth to thin it out a bit.  Serve over noodles or rice, and sprinkle with fresh parsley.

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