Tom's Beef Stroganoff

By Tom421

Ingredients

• 3 3/4 pounds beef stew meat, cut into cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil to sear meat
• 3/4 ounce garlic, minced
• 1 sprig fresh thyme
• 1 bay leaf
• 3 tablespoons tomato paste
• 6 cups beef or veal stock
• 4 tablespoons (1/2 stick) butter (about) to caramelize vegetables (divided)
• 1/2 pound frozen pearl onions
• 1 1/4 pounds button mushrooms, quartered
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• Cooked egg noodles

Details

Servings 3
Adapted from jsonline.com

Preparation

Step 1

Season meat with salt and pepper. Add oil to a large, heavy pot and heat. When oil is hot, add meat and sear on all sides. Add garlic, thyme and bay leaf. Add tomato paste and cook 2 to 3 minutes, stirring regularly. Add stock and bring to a simmer. Cook 30 minutes or until meat is very tender.

In medium saute pan, heat 2 tablespoons of the butter. Add onions and cook 5 to 7 minutes, stirring regularly, to caramelize.

In another pan, heat remaining 2 tablespoons butter. Add mushrooms and cook 5 to 7 minutes, stirring regularly, to caramelize.

Add onions and mushrooms to meat in pan, then add mustard and whisk until well combined. Cook another 10 minutes.

Fold in sour cream and cook 2 to 3 minutes. Adjust seasonings and consistency if needed. Remove thyme and bay leaf and toss with egg noodles.