Beef Stroganoff

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Beef Stroganoff

 

Beef Stroganoff

Adapted from recipe by Taylor Florence as seen on Food 911, Episode Tastes of Russia

 

Prep time: 25 minutes
Cook time: 3 hours
Total time: 3 hours 25 minutes

Yields: 6 servings

 

Ingredients:

 

  • 3 cups beef stock
  • 
1 carrot, chopped
  • 6 sprigs fresh thyme
1 bay leaf
  • 2 1/2 pounds chuck roast, cut into 1-inch cubes
  • Sea salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tablespoons cognac
  • 
5 tablespoons unsalted butter
  • 
16 ounces white button mushrooms, sliced
  • 1 teaspoon thyme leaves, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup sour cream, plus more for garnish
  • 2 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1 (1-pound) package wide egg noodles

 

Preparation:

 

In a 3 quart saucepan heat the beef stock with the carrot, 6 thyme sprigs, and bay leaf. Bring to a boil, then lower to a simmer.

Beef Stroganoff   

Season meat with sea salt and freshly ground black pepper. Heat 3 tablespoons extra-virgin olive oil in a large emerald cast iron Dutch oven over high heat. Brown the meat in batches so that it is browned on all sides.

Beef Stroganoff

Lower the heat to medium. Add the onions and cook until they are soft, about 5 minutes.

Beef Stroganoff   Beef Stroganoff

Pour in the cognac and cook until the alcohol has burned off, about 5 minutes. Return the meat to the pot.

Beef Stroganoff   Beef Stroganoff

Using a fine mesh strainer, pour the beef stock to the Dutch oven., discard the solids. Cook, partially covered, over a very low flame for 3 hours.

Beef Stroganoff   Beef Stroganoff

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons extra-virgin olive oil. Add the mushrooms, garlic, and 1 teaspoon chopped thyme leaves and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.

Beef Stroganoff   Beef Stroganoff

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 sea salt and freshly ground black pepper.

Beef Stroganoff   Beef Stroganoff

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 sea salt and freshly ground black pepper.

Beef Stroganoff

Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff
  • Author:
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 25 minutes
  • Yield: 6 Servings

Ingredients

  • 3 cups beef stock
  • 1 carrot, chopped
  • 6 sprigs fresh thyme
1 bay leaf
  • 2 1/2 pounds chuck roast, cut into 1-inch cubes
  • Sea salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tablespoons cognac
  • 
5 tablespoons unsalted butter
  • 
16 ounces white button mushrooms, sliced
  • 1 teaspoon thyme leaves, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup sour cream, plus more for garnish
  • 2 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1 (1-pound) package wide egg noodles

Instructions

In a 3 quart saucepan heat the beef stock with the carrot, 6 thyme sprigs, and bay leaf. Bring to a boil, then lower to a simmer.

Season meat with sea salt and freshly ground black pepper. Heat 3 tablespoons extra-virgin olive oil in a large emerald cast iron Dutch oven over high heat. Brown the meat in batches so that it is browned on all sides.

Lower the heat to medium. 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. Return the meat to the pot.

Using a fine mesh strainer, pour the beef stock to the Dutch oven., discard the solids. 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 extra-virgin olive oil. Add the mushrooms, garlic, and 1 teaspoon chopped thyme leaves 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 sea salt and freshly ground black 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 sea salt and freshly ground black pepper.

Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Nutrition

  • Serving Size: 6
  • Calories: 838
  • Sugar: 5g
  • Sodium: 615mg
  • Fat: 45g
  • Saturated Fat: 17g
  • Carbohydrates: 61g
  • Fiber: 4g
  • Protein: 45g
  • Cholesterol: 194mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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