If you really want to make the absolute BEST of any classic dish, Tyler Florence can usually lead you in the right direction. Sabrina came across Tyler's Ultimate Beef Stroganoff, and knew it would come out really special. Indeed it did! This was definitely the BEST Stroganoff I've ever had, and the reason why is in the additonal steps involved with it's preperation. From boosting the beef broth, to the later addition of browned mushrooms added to the simmered, shreddy beef, it all added up to a gorgeous dish that rivaled any prevoius version I have had in the past. Truly addicting and delicious.
Prep the broth and brown some beef.
- 2 lbs chuck steak, trimmed of excess fat and cut into 1" chunks
- kosher salt and pepper
- a pinch of Aleppo pepper, (optional)
- 3 Tbls butter, more for the noodles
- 6 Tbls olive oil
- 3 cups beef stock
- 1 carrot, chopped
- 1 lb. white mushrooms, sliced
- 1 herb bundle, 6 - 8 sprigs fresh thyme and 1 bay leaf, plus more
- 3 cloves garlic, smashed and minced
- 2 Tbls sour cream, more for garnish
- 1 Tbls Dijon mustard
- 1 medium yellow onion, diced
- 1/4 cup Cognac or Brandy
- 1 lb. egg noodles
- 2 Tbls chopped fresh parsley, for garnish
Put the beef broth, carrot and herb bundle in a medium pot over medium heat and bring to a boil. Let the broth simmer over low heat, while you brown the meat in a separate skillet.
Pat the steak dry, and season the chunks liberally with salt, pepper and Aleppo, if using. In a large, heavy skillet over medium-high heat, add 3 Tbls oil and pan fry the seasoned steak chunks, browning all sides, in batches. Reserve to a loosely covered dish until all the meat is browned. Add onions to the pan and cook for about 5 min., until translucent. Deglaze with the Cognac, and simmer for about 3 - 5 min., until reduced. Add reserved beef, along with the beef stock, (remove carrots and herb bundle) cover slghtly and simmer over low heat for about 1 1/2 - 2 hours.
Meanwhile cook the mushrooms.
In a skillet over medium heat, melt the butter along with remaining 3 Tbls olive oil, and add the sliced mushrooms, chopped garlic and 3 sprigs fresh thyme. Season with a little salt and pepper, and cook mushrooms until well browned and cooked through, about 5 - 10 min. Set aside.
When beef is cooked through, and fall-apart tender, remove from heat and degrease the pot. Add the cooked mushrooms, sour cream and mustard to the beef mixture, stir and let rest, covered.
Let's boil up some pasta!
Cook the egg noodles to the package's directions, strain and add back to the pot. Toss the pasta with 2 Tbls of butter. Serve up the Stroganoff over the buttered noodles, topped with more sour cream, a little chopped parsley and some crispy flatbread or garlic bread.