Well, that is, according to my husband. I have cooked stroganoff a number of times before, and he admits that this is the best I have ever made.
Preheat grill to high.
PREPARING THE MEAT
Season the meat with barbecue rub or seasoning, and evenly rub with olive oil all sides of the meat.
Grill meat for 2-3 minutes both sides or until each side starts to turn golden brown and sizzling while the inside is still pink.
Remove from heat and set aside.
PREPARING THE SAUCE
Heat butter in a pan over high heat heat. When butter is all melted and hot but not smoking, add in the meat and sauté for 3-4 seconds ONLY. Remove from butter and set aside into a place where it could be kept warm.
Return to the pan and using the same butter left from sautéing meat, add in garlic and sauté until lightly browned. Follow the onions and mushroom and sauté until the onion bits are translucent.
Pour in wine and increase the heat to high, continually sautéing.
Allow the wine to caramelize onion and mushroom by sautéing them together gently until most liquid has evaporated, and onion mixture begins to sizzle with butter vigorously. At this point, add in flour and sauté all the ingredients to mix well, about 2-3 minutes or less.
Pour in milk and cream. Stir gently while simmering until the sauce thickens.
Mix in sour cream-onion powder and paprika. Add more seasoned salt or plain sea salt and pepper if desired.
Meanwhile, cook the pasta according to instruction given. Keep warm before serving. Prolonged heat may make your pasta mushy. Cook estimating when you are done with the sauce so they are done almost all together or together if possible.
Serve the sauce over warm pasta or any carbs you desire, and top with the prepared meat.
Garnish with chopped fresh basil leaves and tomatoes if desired.