# Beef Stroganoff

> A classic creamy beef stroganoff with mushrooms, herbs, and sour cream served over linguine noodles.

**Prep time:** 20 minutes
**Cook time:** 30 minutes
**Servings:** 4-6

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## Ingredients

- 1-1.25 lbs Linguine/Egg noodles
- 1.25 lbs top sirloin
- 8 oz baby portabella mushrooms (Dice finely)
- few sprigs thyme about 2 Tbsp or so (Dice finely)
- 2 shallots (Mince finely)
- 4-6 cloves garlic (Mince finely)
- 1 cup marsala wine (optional)
- 1 cup chicken broth
- 1/4 cup tarragon leaves (Dice finely)
- 1 cup sour cream
- 1 Tbsp capers
- 1 Tbsp tomato paste
- 2-4 tsp sweet paprika
- 2-4 tsp smoked paprika
- Butter
- Salt
- Pepper

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## Shopping List

### Meat & Poultry
- [ ] 1-1.25 lbs top sirloin

### Produce
- [ ] 8 oz baby portabella mushrooms
- [ ] Few sprigs fresh thyme (about 2 Tbsp)
- [ ] 2 shallots
- [ ] 4-6 cloves garlic
- [ ] 1/4 cup fresh tarragon leaves

### Dairy
- [ ] 1 cup sour cream
- [ ] Butter (as needed)

### Pantry
- [ ] 1-1.25 lbs linguine/egg noodles
- [ ] 1 cup marsala wine (optional)
- [ ] 1 cup chicken broth
- [ ] 1 Tbsp capers
- [ ] 1 Tbsp tomato paste

### Spices
- [ ] Sweet paprika (need 2-4 tsp)
- [ ] Smoked paprika (need 2-4 tsp)
- [ ] Salt (to taste)
- [ ] Pepper (to taste)

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## Instructions

1. **Cook the steak.** Cook the steak to medium rare (set aside for 5-10 minutes to cool and rest). Slice the Steak into thin, bite-sized strips and trim any excess fat. Set this aside in a small bowl.

2. **Start the sauce.** Melt some butter and Sauté shallots for 2-3 minutes and then the garlic for another minute or two. Then add to the beef bowl and mix the beef and garlic/shallots up a bit.

3. **Start boiling water for noodles.**

4. **Cook the mushrooms.** Melt down more butter and sauté the diced mushrooms with a sprinkle of salt and pepper for around 10 minutes.

5. **Add herbs.** Towards the end toss in the tarragon and thyme, and a handful of capers for two minutes or so, take this off of the heat and set it aside (but not in the beef bowl!).

6. **Start cooking the pasta.**

7. **Deglaze and build sauce.** Melt down a knob of butter into the empty pan, and very briefly (about 2 minutes) fry the contents of the beef bowl. Deglaze any brown bits using 1 cu Marsala Wine. Mix in 1 cup chicken broth, 1 Tbsp tomato paste, 2-4 tsp sweet paprika and 2-4 tsp smoked paprika.

8. **Reduce sauce.** Let this simmer and reduce the sauce for five minutes or so.

9. **Add vegetables.** Add in the mushroom/herb/caper mixture.

10. **Finish with sour cream.** Finally, drop the heat down to low and mix in 1 cup sour cream, being sure not to overheat so that you don't separate the sour cream.

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## Notes

- Marsala wine is optional but adds great flavor
- Be careful not to overheat the sour cream to prevent separation
- The beef should be cooked to medium rare for best texture