There are some recipes that are classics that seem to get lost in the shuffle these days and you just do not see them around very often. Michelle had approached me not that long ago and said she really felt like having beef stroganoff for dinner one night. Now I had never made beef stroganoff before, and it is not hard to make at all, but I probably have not had any since I was a child. It just isn’t something I see around that often anymore or that a lot of people make at home. Anyway, there are plenty of recipes out there on the Internet and in cookbooks with various ways to make it, but I decided to stick to a very basic recipe that I found from Tyler Florence on the Food Network and give it a try.
Beef Stroganoff over Buttered Noodles
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 and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac or brandy
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, 3 thyme sprigs, and the bay leaf in a large saucepan over medium heat. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons of the olive oil in a large heavy bottomed Dutch oven 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 or brandy 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 of butter in the remaining 3 tablespoons of olive oil. Add the mushrooms, garlic, and the remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove the mixture from the heat and set it 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 they are tender. Drain the noodles well, toss them with the remaining 2 tablespoons of butter, and season them with salt and pepper to taste. Serve the stroganoff over the noodles; garnish the meal with more sour cream and chopped parsley, if desired.
That’s all there is to it really. you get nice, tender meat in a wonderful sauce that has the great flavors from the mushrooms, brandy and mustard to go along with the richness of the sour cream. Michelle and Sean both had theirs over noodles while I had mine over rice and there were plenty of leftovers for lunches during the week for everyone. It all comes together pretty easily and can make a nice meal during the week or for something different on the weekend.
That’s all I have for today. Check back tomorrow for more recipes to try out. Until then enjoy the rest of your day and enjoy your meal!