Tyler Florence's Beef Stroganoff
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Tyler Florence's Beef Stroganoff

Hearty, meaty beef dish with egg noodles

Nadine

Ingredients

4-serving
  1. 3 Cups Beef Stock
  2. 1 Carrot , chopped
  3. 6 Strips Thyme Fresh
  4. 1 Bay Leaves
  5. 4 Chuck Roast , cut into cubes
  6. 6 Tablespoons Olive Oil
  7. 1 Onion Medium , diced
  8. 2 Tablespoons Bourbon Cognac or
  9. 5 Tablespoons Unsalted Butter
  10. 1 Pound Mushroom , sliced
  11. 3 Cloves Garlic , chopped
  12. 2 Tablespoons Sour Cream
  13. 1 Tablespoon Dijon Mustard
  14. 1 Pound Egg Noodles
  15. To Taste Salt
  16. To Taste Pepper
  17. Parsley , for Garnishing

Method

210 mins
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    Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf in a saucepan. Keep on medium heat while searing the beef.

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    Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large skillet over high heat. Fry the meat in batches so that it is browned on all sides.

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    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.

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    Pour in the cognac/bourbon 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 2 hours.

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    While the beef is cooking, prepare the mushrooms. In a saucepan over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs.

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    Cook until the mushrooms are browned and cooked through. Stir in the sour cream and mustard. Remove from heat and set aside.

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    When the meat is done, remove it from the heat and fold in the mushrooms mixture. Taste and adjust the seasoning with salt and pepper.

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    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.

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    Serve the stroganoff over the buttered noodles.

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