Beef Stroganoff

Ingredients

• 6 tablespoons butter
• 1 pound tender beef, such as top sirloin or tenderloin, cut thin into 1/2-inch wide strips
• 1/3 cup chopped shallots
• 1/2 pound cremini mushrooms, sliced
• Salt to taste
• Pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 teaspoon dry tarragon or 2 teaspoons of chopped fresh tarragon
• 1 tablespoon brandy or cognac
• 1 cup sour cream, at room temperature
• 3/4 pound egg noodles

Directions

Choose a large skillet that gives the beef room to sear rather than steam, and cook it in batches if the pan looks crowded. Set it over medium-high heat with half the butter. Once the foaming settles and the butter is hot, lay in the beef in one layer. You want enough heat for fast browning without scorching the butter. Flip the strips once, brown the second side, and season them generously with salt and pepper. Transfer the beef to a bowl, keeping the drippings in the skillet. Turn the heat down to medium and stir in the shallots. Let them soften for a couple minutes while they take up the pan juices, then move them into the bowl with the beef. While that is happening, put a pot of salted water on to boil and get ready to cook the egg noodles until tender. Put the rest of the butter in the skillet and raise the heat back to medium-high. After the foam calms down, scatter in the mushrooms along with the tarragon, nutmeg, and a small pinch of salt and pepper. Keep them on the heat until they soften and take on a golden color. Start the noodles now. Pour in a few tablespoons of water and the brandy or cognac, if you are using it, and gently loosen the browned bits from the bottom of the pan. Drop the heat before stirring in the sour cream; do not let the sauce boil, since it can split. Fold the beef and shallots back in, loosening the sauce with water if it needs a better consistency. Taste, adjust with salt and pepper, and spoon it over the noodles.