TFF -- Beef Stroganoff with Buttered Noodles

For Tyler Florence Fridays I decided to try Beef Stroganoff. I planned on making Stroganoff this week but it was an "on-again off-again" meal. We having some gorgeous Spring weather with temperatures in the 50s-60s with heavy humidity. And 1 day Stroganoff would sound so good but the next day I'd think maybe I should make something lighter. On Thursday I was starving so went forward with it and I'm so glad I did because Mr. Tastebuds loved this entree!! It was just delicious and we needed a good tummy warming meal after a very hard week for both of us!

I had made veal stock earlier in the week and substituted the veal stock for the beef stock. I used thin-cut round steak in place of the chuck. And, much to my horror, when I was half way through making the recipe I discovered I had no sour cream in my frig! I don't think I have ever been out of sour cream in my life. So I mixed about 2 TBL cream cheese with some heavy cream and it worked out great! And the gravy was much too thin so I added 2 TBL corn starch and let it thicken and it was perfect. Next time I will just add 2 c. stock which should be plenty.






Beef Stroganoff over Buttered Noodles
Recipe adapted from Tyler Florence

3 cups beef stock (next time I will use 2 c. 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
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 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.


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