Beef Stroganoff Florentine

Heat butter in a skillet over medium heat. Once melted add shallots and chopped mushrooms. Cook until soft. Remove veggies from the pan into a bowl and set aside.

In a small bowl or cup mix beef stock with flour. Add beef stock mixture into the pan and cook on medium low until thickened.

Add mushroom and onion mixture back into the pan. Add the meat, tarragon, nutmeg and paprika and stir to combine. 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 and heat until barely wilted. Serve over noodles.