Tarragon Beef

Prep time: 10 minutes
Cook time: 30 minutes

1 lb sirloin (sliced into 1/4" strips)
2 T flour
salt and pepper
1 T garlic powder
1 onion (sliced)
10 button mushrooms (sliced)
4 T canola oil
1 c beef stock
1 8oz pkg sour cream
2 T dijon mustard
1/4 c chopped fresh tarragon
1 pkg extra wide egg noodles

1. In a large sauce pan, put water on to boil for the noodles. After a hard boil starts, cook noodles according to package directions.

2. In a large skillet, heat 2 T of oil over medium high heat. Saute onion slices (should fall apart into rings) until caramelized.

3. Add mushroom slices and saute with the onions until they release their juices. Remove onion and mushroom mixture to a bowl and set aside.

4. In a large zip lock bag, combine flour, salt, pepper, and garlic. Shake the bag to mix it up. Add the beef strips to the flour mixture and shake to coat the strips.

5. Heat the remaining 2 T of oil in the skillet. Add the meat and brown the outside of the meat (try to leave the center of the strips medium to medium rare). Remove the beef strips to the bowl with the onions and mushrooms.

6. Over medium high heat, add 1 T of the flour mixture to the drippings in the skillet. Add a little more oil if the pan is too dry. Stirring constantly, make a rue.

7. Add the beef broth the the flour rue and stir together (be sure to mix well to avoid lumps).

8. Add the mushrooms, onions, and beef to the skillet with the beef broth. Bring to a low simmer and reduce heat to medium low.

9. Stirring constantly, add in the mustard. Let cook for 2 minutes to release the mustard flavor into the dish. DO NOT let this boil. If you stir constantly, this will heat up but not boil. If it boils, the mustard will turn bitter.

10. Remove from heat and add the sour cream and tarragon to the mixture. Stir to combine.

11. Serve over egg noodles with a sprinkle of fresh tarragon.

NOTE: This recipe is very similar to my beef stroganoff recipe, but the mustard and tarragon add an unexpected surprise that is super yummy.

ENJOY!