Beef Stroganoff

Renee, my grand-daughter, loves pasta in any shapes or form and she loves eating beef like in slices or in a piece of steak, but she will not eat a beef burger.  I thought that she does not like ground beef but she will eat ground beef in the Bolognese Sauce.  So, it must be the burger that is not appealing to her cos she will not have a chicken burger too. 

I know that she will enjoy this dish, Beef Stroganoff and it did.

According to  Wiki, Beef Stroganoff or Beef Stroganov (in Russian: Бефстроганов Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

Ingredients

3 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme
1 bay leaf
2 lbs chuck roast, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
6 tbsps extra-virgin olive oil
1 medium onion, chopped
2 tbsps cognac/brandy
5 tbsps unsalted butter
1 lb mushrooms, sliced
3 cloves garlic, chopped
2 tbsps sour cream, plus more for garnish
1 tbsp Dijon mustard
2 tbsps chopped fresh parsley leaves/cilantro, plus more for garnish
1 (1-lb) package wide egg noodles or noodles of your choice



Method:

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 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,  Pour in the cognac and cook until the alcohol has burned off.   Add the beef stock, discarding  thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 1 1/2 to 2 hours.

Melt 3 tablespoons butter with the remaining 3 tablespoons olive oil.

Add the mushrooms, garlic, and remaining 3 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, mustard, and parsley. 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, and season with salt and pepper.

Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley/cilantro.

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