Beef Stroganoff Recipe

How to make it

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• 1. Cut the beef into thin strips about the width and length of a finger, across the grain.
• 2. Melt a tablespoon of butter in a large pan on a medium heat. Increase the heat to high/med-high and add half of the strips of beef. You need 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. While cooking the beef, season it with some salt and pepper. When both sides are browned, remove the beef to a dish and keep warm. Repeat with the remaining beef.
• 3. Reduce the heat to medium, add another Tbs. of butter and the onions to the pan. Cook until transparent and softened, ensuring that the meat juices are soaked up. Remove the onion to the same dish as the meat and keep warm.
• 4. In the same pan, melt another Tbs. of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle on nutmeg, salt and pepper.
• 5. Reduce the heat to low; add the sour cream to the mushrooms and stir thoroughly. Do not let it boil or the sour cream will curdle. Stir in the beef and onions. Add salt and pepper to taste.
• 6. Stir in the brandy if desired.
• Serve with a steamed veggie like broccoli or cauliflower and potatoes, rice or pasta.