Tuesday, October 20, 2015
Beef Stroganoff over Buttered Noodles
Here I love to make things in my crock pot so I have adapted this to be cooked in my slow cooker.
3 cups beef stock
1 carrot, cut in 3 pieces
6 sprigs fresh thyme (divided use)
1 bay leaf
2 pounds chuck roast, cut into 2 inch cubes (or beef tips)
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons Merlot
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons of sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves + more for garnish
1 (1-pound) package wide egg noodles
Place beef stock carrot and 3 thyme sprigs, and bay leaf in crock pot on high with the lid. Pat the beef dry and season with salt and pepper. Heat 3 tablespoons olive 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. Remove carrot, thyme sprigs, and bay leaf from the crock pot. Add the beef and cook on low for 5 hours. In the same skillet you used to brown the meat, melt 3 tablespoons of butter and 3 tablespoons olive oil. Add the mushrooms and 3 thyme sprigs. Cook until the mushrooms are starting to brown. Add garlic and cook about 4-5 minutes. Set aside for later. When the meat is cooked and tender remove from heat and add mushroom and garlic mixture. Then add sour cream, mustard and parsley. Taste and adjust the seasonings with salt and pepper.
Cook noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.