Beef Stroganoff over Buttered Noodles

Tyler Florence

(beef, beef stock, mushrooms, noodles, russian, comfort food)

Yield: 6 servings

Ingredients

3 C beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 lb chuck roast, cut in 2" cubes
Kosher salt, freshly ground pepper
6 Tbsp EVOO
1 med. onion chopped
2 Tbsp cognac
5 Tbsp unsalted butter
1 lb mushrooms, sliced
3 garlic cloves, minced
2 Tbsp Greek sour cream
1 Tbsp Dijon mustard
2 Tbsp chopped parsley leaves
1 lb wide egg noodles


Instructions

1. Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
2. Pat the beef dry and season with salt and pepper. Heat 3 tbsp oil in a large heavy bottomed skillet over high heat. Brown the meat on all sides, in batches if necessary.
3. Lower heat to medium and return all meat to the pan. Add the onions and cook until they are soft, about 5 min.
4. Pour in the cognac and cook until the alcohol has burned off, about 5 min. Add the beef stock, discarding the carrot, thyme, and bay leaf. Cook, partially covered, over a very low heat for 1½ to 2 hours.
5. In a large skillet over medium heat, melt 3 Tbsp butter in the remaining 3 Tbsp olive oil. Add the mushrooms, garlic, and remaining thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
6. When meat is done, remove it from heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust seasoning salt and pepper.
7. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain noodles well, toss with the remaining 2 Tbsp butter, and season with salt and pepper.
8. Serve the stroganoff over the noodles, garnish with more sour cream and chopped parsley.