Beef Stroganoff over Buttered Noodles

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5

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Total Reviews: 2

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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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