Beef Stroganoff
Old school but always delicious: tender braised beef with lemon-infused crème fraiche and cremini mushrooms, served over noodles.
Ingredients
-
Olive oil -- 1/4 cup
-
Beef chuck roast, 1” dice -- 2 lb
-
Cognac -- 1/4 cup
-
Thyme leaves, fresh -- 2 Tbsp
-
Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock -- 3 cup
-
Cornstarch -- 1 Tbsp
-
Dijon mustard -- 2 Tbsp
-
Parsley -- 1/4 cup
-
Cremini mushrooms, washed, quartered -- 1/2 lb
-
Butter -- 1/4 cup
-
Egg noodles -- 12 oz
-
Olive oil, as needed
-
Lemon, zest and juice -- 1 each
-
Crème fraiche -- 6 oz
-
Chopped parsley, for garnish
Preparation
-
1In a hot sauté pan, heat the olive oil and sear chuck roast well.
-
2Deglaze the pan with Cognac; add thyme and stock. Braise on low heat until meat is tender, about 1 hour. Remove meat from pan, set aside.
-
3Mix the cornstarch with water as needed to create a slurry, add to the remaining stock in the pan. Fold in Dijon mustard and minced parsley.
-
4In a separate sauté pan cook mushrooms in butter, with salt and pepper to taste. Add mushrooms and beef back into the sauce.
-
5Cook egg noodles in boiling salted water until al dente, strain, and lightly toss in olive oil.
-
6Combine lemon zest and juice with crème fraiche.
-
7In a shallow bowl, plate noodles, top with beef and sauce, and a dollop of crème fraiche. Garnish with additional chopped parsley.
Components
