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!