What a crazy week already. I started a new job, we got a new dog and just with the everyday hustle and bustle...well I am already wiped out. I can't wait for Friday! Any who I had some left over roasted beast. I haven't made Stroganoff in forever. So instead of the plain old kind I added some fresh spinach, that's gotta make up for the sour cream right? It makes up for the sour cream. That's final!
2 pounds beef, cooked I used leftover roast beef cubed
1 cup sliced cremini mushrooms
1 tablespoon butter
1/3 cup chopped shallots
1/2 cup nonfat sour cream
1/2 cup beef stock
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon tarragon
Salt and pepper to taste
4 cups fresh baby spinach
Heat butter in a skillet and add shallots and chopped mushrooms. Cook until soft. Remove from pan and set aside.
Mix beef stock with flour. Add beef stock mixture to pan and cook on medium low until thickened.
Add mushroom and onion mixture into the pan with the meat and add tarragon, nutmeg and paprika. Turn the heat to low and add the sour cream, combine well. Season with salt and pepper to taste. Do not allow mixture to boil or sour cream will curdle. Stir in spinach until barely wilted and serve over noodles.
Shared over at *Weekend Potluck, Foodie Friday, Strut Your Stuff Saturday