Beef Stroganoff over Buttered Noodles

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I'm a moderatly advanced cook, and this is a time intensive recipe, but worth every second. This is delicious, wonderful comfort food. Mine was a little "soupy" at the end, and I did have to add a little slurry to thicken it up. The meat was tender and delicious, the sauce was smooth and velvety. This is definitely a keeper. My husband raved about it and ate it up.
I would use a little less beef broth next time, maybe a full cup of sour cream. I like carrots, so I left them instead of straining them out, nice rustic cuts of carrot only added to the flavor.
Didn't have cognac, I used 1 Tbsp. of apple juice mixed with 1 Tbsp. of apple cider vinegar. I also didn't have fresh thyme, so I used just a tiny pinch (1/2 tsp. dried crushed thyme in the broth. The flavor was definitely there and it smelled wonderful cooking in my house, filling my house with wonderful aromas.
I think next time I make it I'll make my own noodles instead of using store bought.
Going to share the link to the original and my changes in my food column: http://www.examiner.com/x-60201-Buffalo-Cooking-Examiner

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Another wonderful recipe. The meat was amazingly tender and the gravy very flavorful. I did bread the meat before frying so that the gravy would thicken since so many mentioned that. I probably would have done it anyway because it seems right. I added a little cognac to the mushrooms before folding that into the meat. He doesn't use a lot of sour cream, which I'm happy about because I was afraid my son wouldn't like it. He's such a picky eater. I gave him a nice spoonful of the beginning sauce before adding the sour cream and mustard (which was delicious and he said it tasted great. We all loved it and I'd definitely make it again. This site is wonderful and everything I have made so far has gotten rave reviews by the lucky diners at my house. Thanks for this one.

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I dusted it with a little cornstarch at the end to thicken it up, but otherwise my husband went crazy for it, definitely a keeper!

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For some reason mine turned out a little too "soupy" but otherwise it was awesome.

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I made this last night for a belated birthday dinner for one of my best friends and my 10 year old daughter who doesn't like mushrooms or cooked carrots. It was a hit with everyone! I am eating it right now over mashed potatoes - nothing like a nice hearty comfort food collaboration!! I like a lot of flavor in my food so I used about 6 good sized cloves of garlic, one medium shallot, one large vidalia onion, 3 - 1 pound packages of chuck stew meat, two medium carrots which I ended up pureeing and throwing into the sauce. I used 1 quart of water to 2 T of Beef Better Than Bouillon. I also dredged the beef cubes in flour seasoned with pepper and seasoned salt. I did this in a brown paper bag inside of a plastic bag from the grocery store. Browned them in a cast iron skillet with olive oil and canola oil. I used about half the amount of mustard and 1/3 of a 200 ml bottle of Hennessy cognac. I also used 1 - 8 ounce container of Daisy light sour cream. Otherwise I pretty much followed the recipe. I served it over buttered egg noodles with salt & pepper. I also served it with a nice hot fresh loaf of french bread. A lot of work and a lot of dirty pots later came a beautiful delicious hearty comforting meal. For dessert I made a yummy blueberry cobbler served warm from the oven with vanilla ice cream!!!

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This is a great recipe! Easy, fast and delicious!

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The wonderful deep flavors of this stroganoff make it worth the time and effort.

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My second eldest son asked for a "homecooked Mom's meal" for Monday. I thought well, beef stroganoff, haven't done that in awhile, couldn't quite remember the receipe, and so found this one, and I'm so glad that I did this! It was absolutely WONDERFUL!!!! Thank you Tyler!

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Made this exactly as described and had both my husband and daughter practically swooning over the flavor!! Thanks Tyler! This is a winner!

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It is so easy. I use about a 2.5-3 lb chuck. I cook it in my dutch oven. Depending on how much time I have either 250 or 350 for a few hours. I have this recipe saved to my favorites and have been making it for a couple of years now!