In the world kitchen! Russian revolution!

The weather can get bitterly cold in Russia and there is nothing like a good hearty meal to ward off that chill. Pies, dumplings, stews, crepes and soups tend to be the staple choices. Here is an easy recipe for a signature dish of Russia.


Бефстроганов Befstróganov or Beef Stroganov


INGREDIENTS

olive oil spray

1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips

1/3 cup chopped shallots (can substitute onions)

1/2 pound mushrooms, sliced

Salt to taste

Pepper to taste

1/8 teaspoon nutmeg

 2 teaspoons of chopped fresh tarragon

1 cup of sour cream or natural yoghurt at room temperature

METHOD

- Spray a large skillet with olive oil. set on medium/high heat 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. You may need to work in batches. 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. Cook the shallots for a minute. Remove the shallots to the same bowl as the meat and set aside.

- Increase heat to medium/high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

- Reduce the heat to low and add the sour cream/yoghurt to the mushrooms. Mix in thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.

Serve immediately over egg noodles, fettucine, potatoes, or rice.