- 6
Ingredients
- 3 C. beef stock
- 1 Carrot chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 lbs. chuck steak, cut into 2" cubes
- Kosher salt and pepper
- 6Tbs. olive oil
- 1 medium onion, chopped
- 2 Tbs. cognac
- 5 Tbs. butter
- 1 lb mushrooms, sliced
- 3 cloves garlic, chopped
- 2 Tbs sour cream
- 1 Tbs Dijon mustard
- 2 Tbs fresh parsley
- 1 lb wide egg noodles
Preparation
Step 1
In saucepan heat the beef stock with the carrot, thyme and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 Tbs olive oil in 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 skillet, add the onions and cook until they are soft (5 minutes). Add the beef stock, discarding the carrot, thyme and by leaf. Cook partially covered, over a very low flame for 1 1/2 - 2 hours.
In a large skillet over medium heat, melt 3 Tbs. butter in the remaining 3 Tbs. 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 remaining 2 Tbs. butter, season with salt and pepper. Serve the stroganoff over the noodles.