On the menu tonight – Beef Stroganoff!
I love beef stroganoff. I love the fall apart goodness of the beef and the buttery noodles along with the creaminess from the sour cream and cream cheese. DELICIOUS!
This is one of those dishes that has been around forever and made a thousand ways. When I made this, I wanted to make the version I remember as a kid. I think I came pretty close. The next time you want Beef Stroganoff, I hope you will try my version.
Beef Stroganoff Pre-heat a large Dutch oven over medium-high heat Add the canola oil and 2 tablespoons of butter Cook the meat in batches to get each side browned (you want a nice little crust on each piece) Set aside the cooked meat Once all the meat is cooked, add the sliced onions and mushrooms Cook for about 8 minutes until the onions are translucent Add the meat, beef stock, soy sauce, mustard, thyme, garlic (I intentionally put the garlic in later to ensure it doesn't burn), and the bay leaf Bring to a simmer and let it cook for 3 hours Bring a large pot of water to a boil Heavily salt the water and add the noodles Once the noodles are cooked, drain and add back to the pot with the rest of the butter Mix the butter into the noodles Add the sour cream, cream cheese, and half the chopped parsley to the meat and stir to incorporate Season with salt and pepper to taste For serving, put a bed of noodles on a plate, then ladle on the stroganoff mixture on top of the noodles Sprinkle with a little more chopped parsley and serveBeef Stroganoff
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