Tuesday, December 13, 2011

Beef Stroganoff Over Buttered Egg Noddles with Herbs



Last night I was feeling a bit overwhelmed with things. Christmas, my father's passing, just having a hard time getting my body and my mind motivated to get up and do anything but stress and worry. Then in the middle of all that the light bulb I have in my head went BING and the little voice said, "Psssssttttt hey....you.......ya YOU......get up off of your butt and get in the kitchen! You know it will make you feel better." Ya know, that little voice is so frickin' smart sometimes it is scary!

So I drug myself to the grocery store and what do ya know? I started feeling better! Weird how that works for foodies huh? For some reason Beef Stroganoff just popped into my head and I knew I had to make it so I was on a mission. Through the store I scurried looking for my ingredients, excited about getting home and cooking. It was so cold outside and I knew everyone would love some nice creamy Stroganoff over some buttery egg noodles yummmmm!

This recipe takes a while but it is not labor intensive. You chop and drop and then let the food and stove do all of the work for you. Once it is over your reward for a few hours of drooling due to the wonderful smells coming from your kitchen is a fantastically warm, filling dinner that is like a big hug for your tummy!



Beef Stroganoff Over Buttered Egg Noddles with Herbs

  • 3 cups beef stock
  • 1 carrot, chopped
  • 10 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 Dry Marsala Wine
  • 5 tablespoons unsalted butter
  • 1 pound cremini mushrooms, sliced
  • 3 cloves garlic, chopped
  • 4 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

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 wine 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 2 hours.
In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining thyme sprigs and cook until the mushrooms are browned and cooked through. Remove from heat and set aside.
When the meat is done, remove it from the heat and fold in the mushrooms, sour cream, and mustard Taste and adjust the seasoning with salt and pepper.
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, 2 tablespoons parsley, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.


Serves 6Pin It

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