Beef Strogonaff
INGREDIENTS
- Servings: 150
- 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 white wine
- 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
DIRECTIONS
- Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf.
- Dredge the beef in flour seasoned 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.
