Beef Stroganoff

Beef Stroganoff



1 TBSP Olive oil
1 onion, sliced
2 garlic cloves, minced
Kosher Salt
Pepper
Nutmeg (fresh, don't be a pansy, buy the whole nutmeg and grate it)
Cream Sherry
6 baby portabello mushrooms quartered
Butter (just keep a stick handy)
Vegetable oil
2 lbs. NY Sirloin
1/2 cup flour
1 package of wide egg noodles
1 cup whole milk
1 cup sour cream
1/2 cup heavy cream

Saute onion, on low in olive oil, seasoned with salt, pepper and nutmeg until caramelized, about 30 minutes. Add garlic and saute 2 more minutes. Add a splash of sherry and remove from pan into bowl. (this step is necessary if you have anti-mushroom folks in the household). Add more olive oil to pan and mushrooms. Leave them on low and let them brown before turning or tossing. Once mushrooms are brown, remove from pan and save for those that dig shrooms.

Trim and slice meat against the grain 1/4" slices. (If you sample the raw meat, tell everyone you know - it's fun to watch people loose their minds) Season with salt and pepper then dust with flour. In the saute pan over medium heat add 1 tbsp of butter and a drizzle of vegetable oil. Add meat in batches - don't crowd the pan. Keep adding butter and vegetable oil as you add new batches of meat. As meat finishes, transfer to a platter to keep warm. Once meat is finished turn heat to high and deglaze with sherry - maybe 1/4 cup, maybe 1/2. Scrape bits off the bottom and allow to simmer for a minute. Strain onto meat platter.

Cook wide egg noodles in a deep pot as indicated on package. Drain, add a tbsp. of butter to the pot and return the noodles to hang out with the butter.

Back to the saute pan, add 1 tbsp. of butter (maybe you should have another stick around just in case), heat on medium, add 1 tbsp. of flour to make a roux. Frantically whisk in 1 cup of milk. Keep whisking until bubbly and thick. Pour meat and juice into roux sauce, mix, add onions and garlic. Add sour cream and heavy cream. Mix again. Grate more nutmeg onto meat mixture and add a last splash of sherry. Taste and season with salt and pepper.

Serve meat over noodles, or mix together in the deep pot. Add mushrooms if you're a fan.