Yield: 4 servings
Ingredients
| Ingredient |
Amount / Weight |
Note |
| garlic |
2 cloves |
minced |
| onions |
1 large |
finely chopped |
| mushrooms |
2 cups |
sliced |
| butter |
2 tablespoons |
|
| tri-tip |
1 lb |
cubed |
| robust red wine |
1 cup |
cab, merlot, syrah |
| sour cream |
1 cup |
|
| half and half |
1/2 cup |
|
| egg noodles |
8 oz |
|
| salt |
to taste |
|
| pepper |
to taste |
|
| nutmeg |
1/4 tsp |
grated |
Steps
- In a large skillet, sauté garlic, onions, and mushrooms in butter over medium heat. Add the cubed tri-tip and sprinkle with salt, pepper, and nutmeg.
- Once the meat is browned on one side, pour in the red wine. A robust wine like cabernet, merlot, or syrah is recommended.
- Reduce heat to low and simmer until the meat is tender and falling apart. Then turn off the heat.
- Meanwhile, bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions.
- Return to the meat mixture, now slightly cooled, and stir in the half and half.
- Stir in the sour cream. Adjust salt, pepper, and nutmeg to taste, now that the cream has been added.
- Replace the lid on the skillet and turn the heat back to low. Ensure the sauce is warm but not boiling.
- Drain the noodles thoroughly.
- Serve the beef stroganoff over the cooked egg noodles. Enjoy!