Impressive Beef Stroganoff

1 1/4 pounds beef sirloin
2 Tbsps. butter or margarine
1 yellow onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 large portobello mushrooms, chopped
1/4 cup dry white wine
1/4 tsp. basil
Pinch nutmeg
3/4 cup milk
1 Tbsp. all-purpose flour
1 cup sour cream
1 12-ounce package spinach fettuccine, cooked and drizzled with melted butter or margarine

Cut the beef across the grain into 1/4-inch-thick slices. Then cut the slices into 1-inch-wide strips. Melt 1 tablespoon butter or margarine in a large frying pan and brown the meat on high heat for about 5 minutes, flipping once to cook evenly.

Reduce heat to medium-high, add the onion, salt, and pepper, and sauté an additional 2 minutes.

Remove the meat and onions from the pan, set aside in a bowl, and cover to keep warm. Add the mushrooms and remaining 1 tablespoon butter or margarine to the pan and sauté for 5 minutes, or until tender.

Return the meat and onion to the pan with the mushrooms. Add the wine, basil, and nutmeg. Stir and heat for about 2 minutes over medium heat.

Remove the meat, mushrooms, and onions from the pan and set aside in covered bowl. Stir the milk and flour into the drippings left in the pan, heating over low heat until the sauce is somewhat thickened, for 1 to 2 minutes. Return the meat, mushrooms, and onions to the pan. Stir in the sour cream and warm the mixture over low heat for about 1 minute. Serve over buttered spinach fettuccini.

Makes 4 to 6 servings

Notes:

This has incredible flavor! I substituted 1 8-oz. package button mushrooms for the portobello, and regular egg noodles for the fettuccini. It was absolutely delicious. I'd like to try a different cut of beef, as the sirloin was a little tough.

From The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature and the Passages that Feature Them by Shaunda Kennedy Wenger and Janet Kay Jensen