Beef Stroganoff with Buttered Noodles

For Tyler Florence Fridays I decided to try Beef Stroganoff. I planned on making Stroganoff this week but it was an “on-again off-again” meal. We having some gorgeous Spring weather with temperatures in the 50s-60s with heavy humidity. And one day Stroganoff would sound so good but the next day I’d think maybe I should make something lighter. On Thursday I was starving so went forward with it and I’m so glad I did because Mr. Tastebuds loved this entree!! It was just delicious and we needed a good tummy warming meal after a very hard week for both of us!

I had made veal stock earlier in the week and substituted the veal stock for the beef stock. I used thin-cut round steak in place of the chuck. And, much to my horror, when I was half way through making the recipe I discovered I had no sour cream in my frig! I don’t think I have ever been out of sour cream in my life. So I mixed about 2 TBL cream cheese with some heavy cream and it worked out great! And the gravy was much too thin so I added 2 TBL corn starch and let it thicken and it was perfect. Next time I will just add 2 c. stock which should be plenty.

Beef Stroganoff over Buttered Noodles
Recipe adapted from Tyler Florence

2 cups veal stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 pounds round steak, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
7-8 green onions, 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

1. Heat the veal stock with the carrots, 3 sprigs of thyme, and bay leaf. Strain the veal stock and discard the carrot, thyme and bay. Set aside
2. Season the beef with salt and pepper.
3. In a large heavy bottomed pot heat 3 TBL oil. Brown the beef in batches.
4. Lower the heat to medium and return all the meat to the pot.
5. Add the onions and saute for about 5 minutes.
6. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes.
7. Add the strained veal stock and simmer, partially covered, over a very low flame for 1 1/2 to 2 hours.
8. In a large skillet over medium heat, melt 3 tablespoons butter and the remaining 3 tablespoons olive oil.
9. 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.
10. 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.
11. 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.
12. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

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Tagged as: Beef, Noodles, Stock, Veal