Beef. Noodles. Gravy. Repeat. With the temps plummeting this is the kind of dinner I’ve been making almost every weekend because winter weight doesn’t count, right? This recipe is a little labor intensive but the flavor is totally worth it. The creamy, full o’ flavor gravy on the tender slow-cooked meat over buttery noodles is ridiculously good and worth the effort. Yums all around.
3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 lbs chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tbs extra-virgin olive oil
1 medium onion, chopped
2 tbs cognac or red wine
5 tbs unsalted butter
1 cup mushrooms, sliced
3 cloves chopped garlic
2 tbs sour cream, plus more for garnish
1 tbs Dijon mustard
2 tbs chopped fresh parsley leaves, plus more for garnish
Prep/Cooking Time: 4 hours
First heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf in a pot over medium-low heat.
Next, after you have trimmed the roast of fat and cut into 2 inch pieces, pat the beef dry and season with salt and pepper. Heat 3 tablespoons of oil in a large skillet over high heat and 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 (if you did in batches). Add the onions and cook until they’re soft, about 5 minutes.
Pour in the cognac (or wine) 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 two hours.
When the beef is getting close to done, in a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil with the garlic and thyme sprigs.
Add the mushrooms and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
Then when the meat is cooked and tender, remove the pot from the heat and add 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 tbs butter, and season with salt and pepper.
Serve the stroganoff over the noodles and garnish with more sour cream and chopped parsley. I got this delicious recipe from Sir Tyler Florence who is quickly turning into my male version of Ina (in that I’m obsessed with pretty much everything he makes and wouldn’t mind being best friends).