Beef Stroganoff
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 920
- Total Fat
- 46
- Saturated Fat
- 23
- Carbohydrates
- 72
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 57
- Cholesterol
- 262
- Sodium
- 1311
- Total: 3 hr 30 min
- Active: 30 min
Ingredients
1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles
1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped
Directions
- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.