Beef Stroganoff with Buttered Noodles

by Michelle on March 6, 2009

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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Comments

  • Shari March 6, 2009 at 2:45 pm

    Ok, now I’m craving beef stroganoff. One of my comfort foods. Good to know your substitution worked.

  • Muneeba March 6, 2009 at 3:56 pm

    Oh I’ve been thinking abt Beef Stroganoff for a while. Never made it myself, but want to try it before the weather warms up. Thks for sharing! And say “hi” to Tink for me :)

  • Elyse March 6, 2009 at 5:58 pm

    Mmm, this dish looks and sounds delicious. If you can give me a craving for meat, you’ve done a good job. And let me tell you: you’ve done an excellent job. I’m super hungry looking at this right now!

  • Natashya KitchenPuppies March 6, 2009 at 6:52 pm

    It has been too long since I have had beef stroganoff! Looks delicious. We are having our first warmish day today. After it being minus 30 with the windchill the other day, it is 14 today (like going from -22 to +57 American!) My head almost exploded from the rapid change, but I am doing better now!This is definitley a week of comforting foods at TFF, wonderful!

  • Debinhawaii March 6, 2009 at 9:01 pm

    I love a good stroganoff, so I may have to make this one. It looks wonderful–great pick!

  • Megan March 6, 2009 at 9:14 pm

    I’m glad it’s good, because I have that recipe bookmarked. I need to make it before it gets too warm here!

  • Dishesdone March 7, 2009 at 2:01 am

    That looks delicious!

  • Donna-FFW March 7, 2009 at 2:29 am

    I was looking at his stroganoff a while ago, your picture looks so very delicious, I am going to re-look at the recipe.

  • Sara March 7, 2009 at 5:14 am

    Yum, I have actually been planning all week to make beef stroganoff after seeing a one pot skillet recipe on america’s test kitchen. Yours looks so good, I will definitely have to make myself some soon!

  • hannahkinley March 7, 2009 at 6:47 am

    Sounds and looks like a true comfort dish. Nice Job!

  • natalia March 7, 2009 at 10:28 am

    This must have been delicious !! I’ll have to make it fast before spring(but lately it becomes too warm all of a sudden)!

  • karen March 7, 2009 at 1:54 pm

    looks good. i love beef stroganoff but hardly ever make it. nice to know about the sour cream substitute and that it worked. :)

  • Kayte March 7, 2009 at 2:54 pm

    This is one of the five things Mark can actually make…he learned in college as he loved it so much. Yours looks very very good. Nice suggestion on the tip if you are out of sour cream…I never would have thought of that! We always have cream cheese…I buy it in those individual packages by the boxful as Matt likes them for his bagels for swimming and they are very portable! Cream is another staple…Alex is hypoglycemic, so we cook a bit differently for him, and that’s why you don’t see him with the desserts that much…this dish would be perfect for everyone here! Great job.

  • Kathleen March 7, 2009 at 9:39 pm

    That is definitely a tummy warmer!Looks delicious..

  • Jenny March 8, 2009 at 12:55 pm

    Looks good to me!

  • Kim of Stirring the Pot March 11, 2009 at 1:06 pm

    Looks comforting and tasty! This is on my list of Tyler recipes. I’m impressed you had veal stock. That recipe is a lot of work.

  • Muneeba March 12, 2009 at 4:42 am

    I was so sure I had commented on this several days ago … I meant to! Because it looked SO GOOD! I’m sitting in freezing Toronto right now and wanting this.

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