Beef Stroganoff Over Buttered Noodles

Recipe Ingredients

3 cups	711ml	Beef stock
1		Carrot - chopped
6 sections		Fresh thyme
1		Bay leaf
2 lbs	908g / 32oz	Chuck roast - cut 2" cubes
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - chopped (medium)
2 tablespoons	30ml	Cognac
5 tablespoons	75ml	Unsalted butter
1 lb	454g / 16oz	Mushrooms - sliced
3		Garlic cloves - chopped
2 tablespoons	30ml	Sour cream - plus
		More for garnish
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Chopped fresh parsley leaves - plus
		More for garnish
1		Wide egg noodles - (16 oz)

Recipe Instructions

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.

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.

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 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.

This recipe yields 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1E22) - from the TV FOOD NETWORK

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