Feeds 4-6

Ingredients:

• 6 Tbsp butter
• 1 small tub sour cream
• 1 small tub Greek yogurt
• Chopped fresh basil
• 1 medium red onion – chopped
• 4-6 garlic cloves – thinly sliced
• 2 pound of top sirloin or tenderloin – ground meat
• 1/3 cup chopped shallots (can substitute onions)
• 2-4 large portabella mushrooms
• 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
• large package egg noddles
• milk for thinning

Directions:

Noodles: 

• Cooke favorite noodles and time to be ready by the end of meat preparation

Marinade:

• Meat – best if meat allowed to marinade in balsalmic vinegar or red wine for 24 hours
• Portabellas – marinade in oil and red wine, with a little chicken soup base stirred in for flavor

Cook Portabellas:

• In small oven, cook marinaded portabellas at 350 for 15-20 until tender
• Slice and add to bowl.

Brown Meat:

• In iron skillet
• Melt 3 Tbsp of butter in a large iron skillet on medium heat cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter.
• Sprinkle salt and pepper to taste
• When browned, remove the beef to a second bowl (not with portabellas
• Add to small oven and keep warm while else cooks

Saute Shallots, Red Onion and Garlic:

• In the same pan, reduce the heat to medium and add the shallots, red onion and garlic
• When transparent, add sliced portabellas

Finish:

• While cooking, sprinkle the nutmeg and the tarragon on the onion, garlic and mushroom mixture
• Reduce the heat to low and add the sour cream
• You may want to add a tablespoon or two of water to thin the sauce (or not).
• Add chopped basil
• Mix in Greek yogurt thoroughly.
• Do not let it come to a simmer or boil or the cream and yogurt will curdle.
• Stir in the beef
• Use small amounts of water to thin…
• Salt and pepper to taste.

Serve over egg noodles,