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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Beef Stroganoff over Buttered Noodles Recipe

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This recipe for Beef Stroganoff over Buttered Noodles is from Family & Friends Cooking With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 lbs chuck roast cut into 2 in cubes
6 tablespoons extra virgin olive oil
1 medium onion
2 tablespoons cognac
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream
1 tablespoon dijon mustard
2 tablespoon chopped parsley
1 pound wide egg noodles
Directions:
Directions:
Heat beef stock with carrot, thyme sprigs and bay leaf.

In another pan, pat beef dry and season with salt and pepper. Fry meat in batches so that it browns on all sides. Lower the heat to medium and return all the meat to the pot. Add onions and cook til soft, about 5 minutes. Pour in the cognac and cook until alcohol has burned off, about 5 minutes. Add the beef stock, discarding the carrot thyme springs and bay leaf. Cook partially covered over a very low flame for 2 hours.

In another skillet, melt butter with olive oil and add mushrooms, garlic and remaining 3 thyme sprigs. Cook until mushrooms are browned and cooked through. Remove from heat.

When meat is done, fold in mushrooms, sour cream, mustard and parsley. Taste and adjust seasoning with salt and pepper, Serve over boiled egg noodles.
Number Of Servings:
Number Of Servings:
6

 

 

 

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