Friday, February 12, 2016

Beef Stroganoff with Buttered Noodles

We saw this on the show The Chew and Kathleen decided to make it for dinner one night.  Very good and tender. 
Beef Stroganoff with Buttered Noodles
The Chew, Michael Symon

3 tablespoons olive oil
2 pounds beef chuck roast (cut into thin strips, against the grain) We used 2 pounds of sirloin steak
flour to dredge the meat
6 tablespoons unsalted butter (divided)
1 pound cremini mushrooms (quartered)
1 medium onion (finely diced)
2 cloves garlic (minced)
1 tablespoon thyme (chopped)
1/3 cup flour
3 cup low sodium beef stock
2 tablespoons Worcestershire sauce
1/4 cup sour cream
egg noodles (to serve)
parsley (chopped to garnish)
chives (chopped, to garnish)

Place a large dutch oven over high heat and add olive oil. Season the beef with salt and pepper and dredge in the flour. Add 1/3 of the beef and cook on both sides until browned, about 4-5 minutes.

Using a slotted spoon, remove to a place and repeat with the remaining meat in two additional batches.

Reduce the heat to medium-high and add mushrooms and cook until caramelized about 5 minutes. Add 3 tablespoons of butter, onion, garlic, thyme and season with Kosher salt and freshly ground black pepper. Cook, stirring occasionally until the onions begin to soften, about 3-5 minutes. Add the flour and stir to coat all of the vegetables.

Slowly pour the beef stock while stirring constantly. Add the meat and any juices back to the pan, reduce the heat and simmer for 1 1/2-2 hours, until the meat is tender. Add Worcestershire, sour cream, stir to combine and keep warm.

In a large pot of boiling, salted water add the noodles and cook until tender. Drain the noodles and back to the pot. Add the remaining 3 tablespoons of butter, Kosher salt and black pepper, parsley and chives. Serve the stroganoff over the noodles and garnish with remaining herbs.

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