4 c. canned beef stock (do not use bouillon cubes for this recipe)
1 carrot, chopped
6 sprigs fresh thyme, divided
1 bay leaf
2 lbs chuck roast, cut into 1-inch cubes (buy 2 ½- 3 lb. lb roast and trim fat)
Kosher salt and pepper
6 T. olive oil, divided
1 large shallot, chopped
2 T. cognac or brandy
5 T. butter, divided
1 lb. white mushrooms, sliced
3 cloves garlic, chopped
1 T. flour
¼ – ½ c. sour scream (taste while adding)
2 t. Dijon mustard
2 T. chopped fresh parsley
1 lb. wide egg noodles
· In medium saucepan, heat beef stock with the carrot, 3 thyme sprigs, and bay leaf. Let simmer ½ hr., while preparing beef.
· Pat the cubed beef dry with paper towels (don’t skip this) and season with 1 t. kosher salt, and pepper, to taste.
· Heat 3 T. oil in dutch oven over high heat. Saute meat in batches and brown well on all sides.
· Lower heat to medium. Add shallots and cook until soft, about 4-5 minutes. Return all meat to dutch oven.
· Pour in cognac and cook until alcohol has burned off, about 5 minutes.
· Put strainer over dutch oven, and strain beef stock into dutch oven. Discard solids.
· Cook, partially covered, over very low flame for 1 ½ hour. (If preparing ahead, simmer beef for 1 hour and store meat/broth in fridge. When ready to use, simmer 15 minutes, covered, and proceed.).
· In large skillet over medium heat, melt 3 T. butter and remaining 3 T. olive oil. Add mushrooms, garlic and remaining 3 thyme sprigs and cook until mushrooms are browned and cooked through. Remove from heat and set aside. (Can do this step ahead and refrigerate.)
· When meat is done, remove from heat. Let cool slightly. Mix flour with ¼ c. of the beef stock and stir into pot. Let cook 5 minutes. Repeat until you reach desired consistency.
· Fold in mushrooms (and juices from pan), mustard, and parsley.
· Add sour cream starting with ¼ c. and taste. Add more as desired.
· Adjust salt and pepper.
· Meanwhile, cook noodles in large pot of boiling, salted water until tender. Drain noodles well, and toss with remaining 2 T. butter. Keep warm.
· Serve stroganoff over noodles.
(adapted from Tyler Florence)
