Beef Stroganoff

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The weather in San Diego is much more unpredictable than I thought it would be. I thought that it was 65-70 and sunny every day. But lately it seems like it has been much more up and down. 2 weeks ago we had 3 days almost in the 90’s. Then it went to a steady week of 60 degrees with a cloudy marine layer until about 11 am and then sunny the rest of the day. Then we had 50 degrees and rain. Today it is 68 degrees and super sunny, just the way I thought it would be here. (which is a little funny because my weather app says the high today is 66 and the actual temperature is 68)

See, overcast marine layer and sunny with fluffy cotton ball clouds.

For me, when it was spring time in Ohio and the weather reached 60 degrees it felt like it was practically summer. For some reason 60 degrees here is much different. If you’re in the direct sunlight it can feel warm, but if a cloud rolls in or you’re hanging out in a shady area 60 degrees can seem down right chilly. A few nights ago it was a particularly chilly 60 degree evening and I wanted the kind of food that can warm the soul. I decided to make beef stroganoff which has been on my to-try list for quite some time. It turned out to be just the dinner I was looking for. It was both hearty and creamy without being too terribly heavy.

Beef Stroganoff
(Adapted from Simply Recipes)

5 Tbsp butter, divided
1 pound top sirloin, cut into thin strips
1/3 cup chopped shallots or onions
1/2 pound cremini mushrooms, sliced
Salt and pepper to taste
1/8 tsp nutmeg
1/2 tsp dry thyme
1/3 cup dry white wine
1 cup sour cream at *room temperature

In a large skillet over medium heat, melt 3 Tbsp of butter. Increase the heat to medium-high and, working quickly, add the beef strips to pan. Brown one side of the beef then use tongs to to turn over and brown the other side. Work in batches if needed, so strips are not touching each other in the pan. Remove the beef to a plate (you can cover the plate with paper towels to absorb some of the extra grease)

Reduce the heat to medium and add the rest of the butter to the pan and melt. Increase the heat to medium-high again and add the mushrooms, shallots, nutmeg and thyme. Cook, stirring occasionally for 4 minutes. Pour in the dry white wine and use a spatula to scrape up any bits stuck to the pan.

Reduce the heat to low and add the room temperature sour cream to the mushrooms. Stir to thoroughly combine. Careful not to allow the sauce to come to a simmer or boil (the sour cream will curdle, true story). Stir in beef. Season with additional salt and pepper to taste.

I recommend serving over egg noodles, but it would also be good over mashed potatoes or rice.

* I did not follow directions very well and my sour cream was cold, the sauce still came together but it wasn’t as smooth as I would have liked for it to be. It was a little grainy due to a little bit of a curdling reaction between the cold sour cream and hot pan. So don’t be like me, follow directions. Please and thank you!