Beef Stroganoff

Stroganoff if a Russian dish with a long history. It is traditionally a beef-based dish with a sour cream sauce served over a grain, either rice or noodles. According to my research (ahem, Wikipedia),tThe first reported Stroganoff recipe comes from a Russian cookbook in 1861, which called for lightly floured beef cubes cooked with mustard and beef bouillon, finished with sour cream. Then, in 1912, another recipe introduced onions and tomato paste to the stroganoff game and served it over crispy potatoes. In 1938, the recipe transitioned more to what we know as stroganoff today, which left out the tomato paste and called for beef strips, rather than cubes. My first exposure to Beef Stroganoff was in college with the Pasta Sides version. Now that I'm done with college (ahem, undergrad...yes, I'm STILL in school), and I have access to a clean kitchen and more than just a mini-fridge and dorm microwave, I figured I'd try the grown-up version. And it was worth it! I adapted this recipe from one I found at Simply Recipes.

Ingredients
6 tbsp. unsalted butter
1 lb. top sirloin
2 large shallots
1/2 lb. cremini mushrooms
3 cloves garlic
1/8 tsp. ground nutmeg
1/2 tsp. dried sage
Salt and black pepper
1 cup sour cream, at room temperature
Splash of white wine (optional)
1/2 bag egg noodles


Directions
1. Place the beef in the freezer for 20 to 30 minutes. This will help when cutting it into thin slices.
2. While the beef is cooling, mince the shallots, thinly slice the mushrooms and mince the garlic. Set aside in separate bowls.

3. Remove the beef from the freezer and cut widthwise into very thin strips.

4. In a large skillet over medium heat, melt 1 tbsp. of the butter. When it is melted, increase the heat to medium-high heat and add 1/3 of the beef, seasoning with salt and black pepper.
*Note: make sure the skillet is hot so the beef browns quickly.

5. Cook the beef until browned on both sides and set aside.
6. Melt another 1 tbsp. of butter, and add another 1/3 of beef. Season with salt and pepper. When browned, set aside.
7. Repeat steps 5 and 6 with the last 1/3 of butter and and 1/3 of beef.

8. When all the beef is cooked and set aside, reduce the heat to medium and add the shallots to the skillet. Cook them for a couple minutes in the beef drippings and remove to the same plate as the beef.

9. Melt another 3 tbsp. of the butter and add the mushrooms and garlic. Sprinkle with the dried sage and nutmeg. Cook, stirring occasionally, until just softened, about four minutes.

10. Meanwhile, bring a pot of salted water to a boil and add the egg noodles, cooking until done.
11. Reduce the heat of the skillet to low and add the sour cream to the mushrooms.
12. Add a splash of white wine (optional) and stir, combining with the sour cream until a sauce forms.
*Note: Do not let the sour cream come to a simmer or it will curdle. Just gently heat it through, stirring continuously.
13. Stir in the beef and shallots. Season with salt and pepper, and cook until the sauce turns a dark brown.

12. Drain the egg noodles.
13. Serve the beef hot over the noodles.