- 3 cups beef stock
- 1 carrot chopped
- 6 sprigs fresh thyme, divided
- 1 bay leaf
- 2-3 pounds chuck roast, well-trimmed, cut into 1 inch cubes
- Kosher salt and black pepper
- 6 tbsp. EVOO, divided
- 1 medium onion, chopped
- 2 tbsp. cognac or brandy
- 5 tbsp. unsalted butter, divided
- 1 pound white mushrooms, sliced
- 3 cloves garlic, chopped
- 2 tbsp. sour cream, plus more for garnishing
- 1 tbsp. Dijon mustard
- 2 tbsp. parsley leaves, plus more for garnishing
- 1 lb. pkg. wide egg noodles
1. Heat the beef stock with the carrot, 3 thyme sprigs and bay leaf. Simmer while preparing the beef.
2. Pat the beef dry and season with salt and pepper. Heat 3 tbsp. olive oil in a large heavy bottomed skillet over high heat. Fry the meat in batches until browned on all sides, keeping beef warm while doing other batches.
3. Lower the heat to medium and return all beef to skillet. Add onions and cook until soft, about 5 minutes. Add cognac and cook about 5 minutes.
4. Discard the carrot, thyme and bay leaf from the beef stock. Add stock to the skillet with the beef. Cook, partially covered, at very low heat for at least 1 ½ hours (up to 3 hours) until the beef is fork tender.
5. Meanwhile, in a large skillet over medium heat, melt 3 tbsp. butter with the remaining 3 tbsp. EVOO. Add mushrooms, garlic and remaining 3 sprigs of thyme (stems removed). Cook, stirring occasionally, until mushrooms are browned and cooked through, Remove from heat and set aside.
6. When the meat is done, remove it from the heat and fold in mushroom mixture, sour cream, mustard and parsley. Taste and adjust seasonings.
7. Just before ready to serve, cook the noodles in a large pot of salted boiling water until al dente. Drain well; toss with remaining 2 tbsp. butter and season with salt and pepper.
8. Serve the stroganoff over the noodles, garnishing with more sour cream and chopped parsley.