Beef Stroganoff

Total: 3 hr 30 min

Yield: 4 servings

Ingredients

• 1 tablespoon canola oil 

• 4 tablespoons unsalted butter 

• 1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide

• 2 cups button mushrooms, sliced 

• 2 cloves garlic, 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 

• 12 ounces extra-wide egg noodles

• 1 cup sour cream 

• 3 ounces cream cheese, cut into cubes and softened 

• Kosher salt and freshly ground black pepper

• 1/2 cup fresh parsley, roughly chopped 

Directions

• In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 2 minutes per side; set aside. 

• Add the mushrooms, garlic, and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. 

• Add the meat back along with the beef stock, soy sauce, mustard, thyme, and bay leaf. 

• Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes.

• Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer them to a bowl. 

• Add the remaining 2 tablespoons of butter to the noodles, stirring to melt the butter and distribute it.

• Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.

• In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.