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Beef and Mushroom Stroganoff

March 23, 2016

 

 

 

I made this recipe for my Mom and she really did like it. I made the meat very tender and the noodles very soft. She is 87 and sometimes it's hard for her to chew hard food. This was a winner, and not a chicken dinner. It does take 2 to 2 1/2 hr. to simmer the beef to very tender, but it helps to enhance the flavor. A touch of sour cream and and pinch of Dijon Mustard takes this dish to, well the plate I guess. Oh, and the mushrooms you have to add the mushrooms. Over buttered egg noodles makes this dish very comforting. Enjoy! Make it at home, sit around the table and talk. You can always learn something new from the kids. Recipe of Tyler Florence, changed by me.

 

 

 

A little salt and pepper and brown on all sides.

 The mushroom go into a little olive oil and butter. I know. 

 Add both together.


3 Cups beef stock
1 carrot, chopped
2 sprigs fresh thyme, I left them out, because I couldn't find fresh
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
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus more for garnish
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley leaves, for garnish
1 (1-pound) package wide egg noodles

Directions

Heat the beef stock with the carrot, add 1 thyme sprig, and bay leaf. Pat the beef dry and season it with the 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. Add the beef stock, discarding the carrot, thyme sprigs, and bay leaf. Cook, partially covered, over a very low flame for 2 to 2 1/2  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 1 sprig of thyme (If you want) 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, Taste and adjust the seasoning with salt and pepper. Go easy on the salt, the broth may have salt also.

Meanwhile, cook the noodles in a large pot of boiling water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.


 

 

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