BEEF STROGANOFF WITH BUTTERED NOODLES

By TPMay

Ingredients

• 3 tablespoons olive oil
• 2 pounds beef chuck roast (cut into thin strips, against the grain, about 2 inch x 1/4 inch)
• 6 tablespoons unsalted butter (divided)
• 1 pound cremini mushrooms (quartered)
• 1 medium onion (finely diced)
• 2 cloves garlic (minced)
• 1 tablespoon thyme (chopped)
• 1/3 cup flour
• 3 cup low sodium beef stock
• 2 tablespoons Worcestershire sauce
• 1/4 cup sour cream
• egg noodles (to serve)
• parsley (chopped to garnish)
• chives (chopped, to garnish)

Preparation

Step 1

Place a large dutch oven over high heat and add olive oil. Season the beef with salt and pepper. Add 1/3 of the beef and cook on both sides until browned, about 4-5 minutes. Using a slotted spoon, remove to a place and repeat with the remaining meat in two additional batches.
Reduce the heat to medium-high and add mushrooms and cook until caramelized about 5 minutes. Add 3 tablespoons of butter, onion, garlic, thyme and season with Kosher salt and freshly ground black pepper. Cook, stirring occasionally until the onions begin to soften, about 3-5 minutes. Add the flour and stir to coat all of the vegetables. Slowly pour the beef stock while stirring constantly. Add the meat and any juices back to the pan, reduce the heat and simmer for 1 1/2-2 hours, until the meat is tender. Add Worcestershire, sour cream, stir to combine and keep warm.
In a large pot of boiling, salted water add the noodles and cook until tender. Drain the noodles and back to the pot. Add the remaining 3 tablespoons of butter, Kosher salt and black pepper, parsley and chives. Serve the stroganoff over the noodles and garnish with remaining herbs.
Tips: for a vegetarian version, use mushrooms and veg stock and leave out the beef!