The origin and history of Beef Stroganoff dates backs to 19th century. Although not a new recipe, at that time but a refined version of an even older Russian recipe, it had probably been in the family of Count Pavel Stroganoff's for some years and had become well known through his love of entertaining. Count Pavel Stroganoff was a celebrity, a dignitary at the court of Alexander III, a member of the Imperial Academy of Arts, and a known gourmet. Given Beef Starngoff's history, it is doubtful that Beef Stroganoff was his or his chef's invention since the recipe was included in the 1871 edition of the Molokhovets cookbook, which clearly pre-dates his fame as a gourmet.
5 Tbls. organic butter
1 pound of grass-fed top sirloin or tenderloin, cut into thin strips
1/3 cup chopped shallots
2 cloves minced garlic
1/2 pound organic cremini or white button mushrooms, sliced
2 teaspoons of chopped fresh tarragon
1 cup organic sour cream at room temperature
Sea salt and pepper (to taste)
Fresh Parsley ( garnish)
- Melt 3 Tbsp of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. You want 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, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
- In the same pan, reduce the heat to medium and add the shallots and garlic. Cook the shallots and garlic for a minute or two, allowing them to soak up any meat drippings. Remove to the same bowl as the meat and set aside.
- In the same pan, melt another 2 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle tarragon on the mushrooms.
- Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef with the shallots and garlic. Add salt and pepper to taste. Garnish with fresh parsley.
Serve immediately over whole-grain noodles, mashed potatoes or organic rice.