Beef Stroganoff over Buttered Noodles

TOTAL TIME: 3 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 6 servings
LEVEL: Intermediate

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
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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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  • on July 01, 2012

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    I used white wine and I really liked it. I also cooked the broth in about half the time and it is very good!

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  • on September 03, 2011

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    I had purchased top sirloin, so I used it instead of running back out (and therefore only cooked this for about 75 minutes. I also used bourbon and a bit of white wine instead of cognac. It came out really wonderfully rich and gorgeous. The sauce on the meat prior to adding the dairy products/mustard is incredibly rich and silky.
    One caveat - beware of salt. I think I boiled down my stock too much, which I didn't account for when I salted the meat. Fortunately, I caught the problem before I cooked the mushrooms, so I just didn't salt them at all to make up for it. Still, it's a bit salty - undersalted the noodles accordingly. Bottom line, just beware of overboiling your broth and/or just don't salt your meat much.
    Enjoy!

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