Ingredients
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tablespoons sour cream, plus more for garnish
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
Directions
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
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By mommyballard_13...
Ocala, FL
on February 01, 2012
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I took a few short cuts because the prep is a killer and makes a lot of dirty dishes. I helped my meat along by using cube steak cut into chunks (very cheap. I dredged it in flour to help the sauce thicken. Browned the meat, removed, cooked onions and garlic in the pan, added meat back in, used Sherry because that was what I had on hand, added 1 1/2 tbls worcestershire sauce, added a good quality beef broth (not stock! right from the container at room temp, added 4 sprigs of thyme and a dried bay leaf, then let her go for an hour. We very much dislike mushrooms so I left them out but if I was using them, I would have cooked those in the pan before I started with the meat then set aside. I also upped the sour cream to 1/3 cup for more tang and thickness in the sauce. SO yummy and way less to clean. Plus it was done in 1 and 1/2 hours from start to table. Only gave it a 4 because of all the changes I had to make.
By starsmed
Boynton Beach, FL
on January 29, 2012
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This recipe is great; my husband wanted me to make it again the next week! Only one drawback, I found cooking it in the oven for 3 hours dried out the meat and didn't allow it to break down enough. After the 3 hours, I put it in the Crock-Pot for another 7 hours to try and break the meat down. It worked for the most part but this is way I will start next time. Putting the meat in the Crock-Pot for 8 hours, cooking it low and slow... yum. Its great!
By 22 buckeyes
on January 25, 2012
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Awsome! My family's new favorite stroganoff
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