Beef Stroganoff Florentine

• 1 Tablespoon Butter
• 13 cups Chopped Shallots
• 1 cup Sliced Cremini Mushrooms
• 1/2 cups Beef Stock
• 3 Tablespoons Flour
• 2 pounds Cooked Beef, I Used Leftover Roast Beef, Cubed
• 1/2 teaspoons Tarragon
• 1/4 teaspoons Nutmeg
• 1 teaspoon Paprika
• 1/2 cups Nonfat Sour Cream
• Salt And Pepper, to taste
• 4 cups Fresh Baby Spinach
• Noodles, To Serve

1. Heat butter in a skillet over medium heat.
2. Once melted add shallots and chopped mushrooms.
3. Cook until soft.
4. Remove veggies from the pan into a bowl and set aside.
5. In a small bowl or cup mix beef stock with flour.
6. Add beef stock mixture into the pan and cook on medium low until thickened.
7. Add mushroom and onion mixture back into the pan.
8. Add the meat, tarragon, nutmeg and paprika and stir to combine.
9. Turn the heat to low and add the sour cream; combine well.
10. Season with salt and pepper to taste.
11. Do not allow mixture to boil or sour cream will curdle.
12. Stir in spinach and heat until barely wilted.
13. Serve over noodles.

butter, shallots, cremini mushrooms, beef, flour, beef, tarragon, nutmeg, paprika, cream, salt, spinach, noodles

Taken from tastykitchen.com/recipes/main-courses/beef-stroganoff-florentine/ (may not work)