For this recipe, I use ground beef. It's simple, it's easy, and it's readily accessible. Of course, if you prefer cubed sirloin, or another cut of meat, you can absolutely substitute those in for a more traditional version of this meal. Although Beef Stroganoff can be traced back to it's Russian roots, this is my American take on the meal.

I typically serve this meal over egg noodles, as that is how my mom made it when I was a kid, but you can certainly use rice, another type of noodles, or even couscous. If you really want an extra punch of truffle, try spraying your noodles, rice, or couscous with Truffletopia White Truffle Extra Virgin Olive Oil before topping with the stroganoff.