My spin on the classic Russian dish. I vary the ingredients by what’s in my fridge, but this is the basic recipe I use for a quick satisfying dinner. I love making this more of a French flavour profile with the tarragon.
1-1.5# Beef cut in thin strips (any cut is fine, but strip or tenderloin is the best quality)
flour for dredging
1 med white onion, frenched
3 cloves garlic, minced
1 small pkg creminis, sliced
2 tsp dried tarragon (classic taste is DILL)
1-2 Tbl L&P Worcestershire (more or less to taste)
.75 cup sour cream (substitute half of this w/ full fat Greek yogurt if you have it)
1 T Dijon mustard (more or less to taste)
Wide egg noodles prepared and buttered
Start the onion and garlic in a large skillet w/ olive oil over med-hi flame. You’re looking to sweat them, not brown them, so watch the heat. Sweat until translucent, about 5 minutes. Season your food in every step; that means s/p each ingredient as it’s added. Push the veg to the sides of the pan and turn heat up a notch. Dredge the beef in flour (with S/P of course) and sauté in the center of the pan. Turn all the beef once to cook the flour, then add in shrooms. Add tarragon, stir. Add L&P, stir. Let the shrooms cook down a bit and the beef finish cooking for about 5-8 minutes over med hi heat. Don’t burn the onions. When the beef is cooked to your liking, cut the heat and add the sour cream (and yogurt) and dijon. Adjust S/P to your liking.
Serve over buttered wide egg noodles.