beef stroganoff over buttered noodles

Name: Beef Stroganoff over Buttered Noodles
Prep time: 25 min
Cook time: 3 h
Yield: 6
Cuisine: Eastern European
Ingredients: 3 cup(s) beef stock; 1 - carrot, chopped; 6 sprig(s) fresh thyme; 1 - bay leaf; 2 pound(s) chuck roast, cut into 2 inch cubes; - kosher salt; - freshly ground black pepper; 1 medium onion, chopped; 2 tablespoon(s) cognac; 5 tablespoon(s) unsalted butter; 1 pound(s) mushrooms, sliced; 3 clove(s) garlic, choped; 2 tablespoon(s) sour cream, plus more for garnish; 1 tablespoon(s) dijon mustard; 2 tablespoon(s) fresh parsley leaves, chopped plus more for garnish; 1 package(s) wide egg noodles, 16 oz

(7 RATINGS)

38 Pinches 5 Photos

Lynette C

Gulf Breeze, FL

Updated on Aug 1, 2014

Posted for a cooking game where chefs travel the world by cooking recipes from different countries. From Tyler Florence.

Rate

prep time 25 Min

cook time 3 Hr

method Stove Top

yield 6 serving(s)

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
- freshly ground black pepper
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, choped
2 tablespoons sour cream, plus more for garnish
1 tablespoon dijon mustard
2 tablespoons fresh parsley leaves, chopped plus more for garnish
1 package wide egg noodles, 16 oz

How To Make beef stroganoff over buttered noodles

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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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