Beef Stroganoff

This I must try!

Ingredients

• 6 Tbsp butter
• 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 cremini mushrooms, sliced
• Salt to taste
• Pepper to taste
• 1/8 teaspoon nutmeg
• 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon
• 1 cup of sour cream at room temperature

 Procedure

1. Melt 3 tablespoons of butter in a large pan on medium heat. Increase the heat to high and add the beef strips. The beef is to be cooked fast so the heat needs to be adequate for browning the meat but not too much so as not to burn the butter. Cook the beef in batches,do not 'crowd' the pan. Sprinkle salt and pepper while the beef is cooking. When both sides are browned, remove the beef to a container of choice and set aside. 
2.  In the same pan, reduce the heat to medium and add the shallots. Cook for about two minutes,ensuring they soak up what drips of the meat. Remove and place in the same container as the meat and set aside.
3. In the same pan, melt another 3 tablespoons of butter. Increase heat to medium and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon onto the mushrooms. 
4. You may want to add a tablespoon or two of water to thin the sauce before this.Reduce heat to low and add the sour cream to the mushrooms,stir in the sour cream 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. 
5. Serve with rice or pasta or anything you please!