This dish is a huge comfort food for me. My aunt used to make it when I was younger, and it was always a big production. She would invite the whole family over to share in this yummy beef-mushroom concoction over buttered egg noodles! It brings back great childhood memories…I love when food does that! J Alongside our stroganoff, I served simple roasted asparagus. Drizzle the asparagus with a little bit of olive oil and season with S&P. Roast it in a 350-degree oven for about 10 min...easy peasy!
Yields: 6 servings
3 C beef stock
4-6 sprigs of fresh thyme
1 bay leaf
2-2.5 lb chuck roast, cut into large chunks
6 T extra-virgin olive oil (3 T for meat & 3 T for shrooms)
1 onion, sliced
14 oz mushrooms, sliced
3 garlic cloves, minced
3 T plain Greek yogurt (or sour cream), plus more for garnish
2 T fresh parsley, chopped
1 lb whole-wheat egg noodles, cooked, drained, & tossed w/ butter
Pat the beef dry & season it w/ S&P (this step is important to get a good sear on the meat). Heat 3 T oil in a large, heavy-bottomed pot/skillet over high heat. Brown the meat on all sides, doing it in batches so not to over crowd the pan. As the meat is browned transfer it to a plate and set aside.
Turn the heat down to med-high & cook the onions in the same pot until they are caramelized. Add the meat back to the pan along with the beef stocks, scraping up the bottom. Season with S&P & add the thyme & bay leaf, set the heat to low, & cook partially covered for 1.5-2 hours. Until the meat is fork tender & the sauce has thickened (it won’t be incredibly thick; this is a thinner stroganoff sauce).
While the meat is cooking, you can cook the mushrooms. In a large skillet over medium heat, melt 2 T butter into 2 T canola oil. Add the mushrooms & garlic and cook until mushrooms are browned & cooked through. Season with S&P & set aside to add to beef later.
When the meat is done, remove it from the heat and add cooked mushrooms, Greek yogurt (or sour cream), mustard, & parsley. Taste for seasonings.
Serve the beef stroganoff over buttered noodles w/ a dollop of yogurt or sour cream. Enjoy!