Now that we've passed the holiday season and everyone's made those resolutions to eat healthy and go to the gym, I'm here to throw a wrench in those plans with a classic: beef stroganoff.
Spinach Egg Noodles:
-8 oz. dry egg noodles
-4 tbsp butter (you will need 10 tbsp total)
-1 white onion, diced
-4 oz. mushrooms, diced (you will need 12 oz. total)
-1 clove garlic (or 1.5 tsp garlic from a jar)
-4 oz. spinach leaves (I used 5 oz., the package size)
-6 tbsp butter
-1.5 lbs. thin-cut meat, either top/bottom/eye of round, or sirloin, cut into 1/2" by 1.5" strips
-8 oz. mushrooms, sliced
-1/8 tsp. nutmeg
-1/2 tsp. tarragon
-8 oz. sour cream
-1/4 tsp. tabasco
Start by dicing that onion on that nice state-shaped bamboo cutting board that was arguably one of the better culinary gifts you received.
Split the 12 oz. package of mushrooms into 4 oz. and 8 oz. portions. Dice the 4 oz. portion, and slice the 8 oz. portion. Set aside for later use.
Start a large pot of boiling water, enough to cook 8 oz. of egg noodles. Cut the meat into thin strips, wrap, and place in refrigerator.
Add the noodles to the boiling water, and cook for 8-10 minutes. Once soft, drain noodles and return to pot.
Melt 4 tbsp. butter in a large skillet on medium-high.
Saute onion, garlic, and mushrooms until soft and brown.
Add spinach, and cook until slightly wilted.
Add mixture to noodles, mixing well. Add salt and pepper as desired. Cover and keep warm.
Wipe skillet clean, add butter (4 tbsp.) to skillet, and warm to high-medium high. Do not allow butter to burn.
Add the beef, browning on each side, working in batches. Add salt and pepper to each batch.
Set meat aside to rest. Cover.
Reduce heat to medium-high, add 2 tbsp. butter, and cook mushrooms. Sprinkle with nutmeg and tarragon.
Reduce heat to low (and allow to cool), and add sour cream and tabasco. Mix well, and thin with water if too thick.
Add in meat to mixture, continuously stirring until warm.
Serve over the pasta and enjoy!