BEEF STROGANOFF OVER NOODLES

Beef Stroganoff Over Noodles image

Categories Beef

Number Of Ingredients 15

3 cups Beef Stock
1 stalk Carrot, chopped
6 sprigs Thyme, fresh
1 piece Bay Leaf
2 pounds Chuck Roast, cut into 2 inch cubes
6 tablespoons Olive Oil
1 bunch Onion, chopped
2 tablespoon Cognac
5 tablespoons Butter, unsalted
1 pound Mushrooms, sliced
3 cloves Garlic, chopped
2 tablespoons Sour Cream
1 tablespoon Dijon Mustard
2 tablespoons Parsley, chopped
1 pound Egg Noodles

Steps:

Heat the 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 bottom skillet over high heat. Fry the meat in batches so it's 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, discard the carrot, thyme, and bay leaf. Cook partially covered over a very low flame for 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 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 mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.