90 min
Beef Stroganoff
Recipe GLPR2c775ebe00c2b6
A classic Eastern European comfort dish featuring tender beef simmered in a rich, savory sauce with mushrooms, onions, and a touch of sour cream. The beef is browned to develop deep flavor, then braised low and slow until it becomes melt-in-your-mouth tender. Served over buttered egg noodles and finished with fresh parsley for brightness.
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Ingredients
1 tablespoon Canola oil
4 tablespoons Unsalted butter
1½ pounds Beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups Button mushrooms, sliced
2 Garlic cloves, minced
1 Medium Spanish onion, sliced
2 cups Beef stock
2 tablespoons Soy sauce
2 tablespoons Grainy mustard
1 Bay leaf
4 sprigs Fresh thyme sprigs
12 ounces Extra-wide egg noodles
1 cup Sour cream
3 ounces Cream cheese, cut into cubes and softened
Kosher salt
Freshly ground black pepper
½ cup Fresh parsley, roughly chopped
Directions
In a Dutch oven or large heavy-bottomed pot, heat the canola oil and 2 tablespoons of butter over medium-high heat until the butter is melted and the mixture is shimmering. Working in batches to avoid crowding, add the beef strips and sear for approximately 3 minutes on each side until browned; transfer the browned meat to a clean plate. Once all beef is seared, add the sliced mushrooms, minced garlic, and sliced onion to the pot. Cook, stirring often, for 5 to 8 minutes until the onions become translucent and begin to soften.
Return the browned beef to the pot along with the beef stock, soy sauce, and grainy mustard. Add the bay leaf. Bring the mixture to a gentle simmer, using a wooden spoon to deglaze the bottom of the pot by scraping up all the flavorful browned bits. Cover the pot and reduce heat to maintain a steady simmer. Allow the beef to braise for approximately 2 hours and 50 minutes, or until the meat is fork-tender.
Add the fresh thyme sprigs to the pot and continue simmering for an additional 10 minutes to infuse the herbs into the sauce.
While the beef is cooking, bring a large pot of salted water to a rolling boil. Add the egg noodles and cook according to package directions until al dente. Drain the noodles and transfer them to a serving bowl. Stir in the remaining 2 tablespoons of butter, coating the noodles evenly.
Once the beef is tender, stir the softened cream cheese and sour cream into the stroganoff, stirring gently until fully incorporated. Remove and discard the bay leaf. Taste the stroganoff and adjust seasoning with kosher salt and freshly ground black pepper as needed.
To serve, arrange the buttered egg noodles on a serving platter in an even layer. Spoon the beef stroganoff over the noodles. Garnish generously with the fresh chopped parsley.
