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Receta Beef stroganoff over buttered noodles
by Rachael Monaco

Beef stroganoff over buttered noodles

I've become addicted to The Food Network's newest entry, The Cooking Channel. The best part of The Cooking Channel is they rerun old episodes of Food Network shows. This happened one day last week, and I happened to catch Food 911: Tastes of Russia. I felt inspired to make the beef stroganoff over buttered noodles and roasted beet & apple borscht recipe for Sunday dinner.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Rusia Russian
Tiempo para Cocinar: Raciónes: 6 servings

Wine and Drink Pairings: vodka

Ingredientes

  • 3 cups beef stock
  • 1 carrot, chopped
  • 6 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds chuck roast, cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 tablespoons cognac
  • 5 tablespoons unsalted butter
  • 1 pound mushrooms, sliced
  • 3 cloves garlic, chopped
  • 2 tablespoons sour cream, plus more for garnish
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh parsley leaves, plus more for garnish
  • 1 (1-pound) package wide egg noodles

Direcciones

  1. Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons oil in a large heavy bottomed skillet over high heat. 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. Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac 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 1 1/2 to 2 hours.
  2. In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
  3. When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.
  4. 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. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.
  5. I'm a moderately advanced cook, and found this to be a time intensive recipe, and worth every second. It was a little "soupy" at the end, and I did have to add a little slurry to thicken it up. The meat was tender and delicious, the sauce was smooth and velvety. This is definitely a keeper, delcious comfort food. My husband raved about it!
  6. While the recipe is wonderful, there are some changes I would make:
  7. I would use a little less beef broth next time, perhaps 2-1/2 cups instead of 3. I would use a full cup of sour cream, instead of only 1/2 cup.
  8. Here are some changes I did make:
  9. I like carrots, so I left them instead of straining them out, nice rustic cuts of carrot only added to the flavor. I had a plethora of beef stew meat in the freezer, and used that instead of a chuck roast. Meat was super-tender and flavorful.
  10. I didn't have cognac, I used 1 Tbsp. of apple juice mixed with 1 Tbsp. of apple cider vinegar.
  11. I also didn't have fresh thyme, so I used just a tiny pinch (1/2 tsp.) dried crushed thyme in the broth. The flavor was definitely there and it smelled wonderful cooking in my house, filling my house with wonderful aromas.
  12. Next time I'll make my own noodles instead of using store bought.