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Beef Stroganoff

  • 95 min
  • Easy
  • 10

Old school but always delicious: tender braised beef with lemon-infused crème fraiche and cremini mushrooms, served over noodles.

  • 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
1
In a hot sauté pan, heat the olive oil and sear chuck roast well.
2
Deglaze 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.
3
Mix 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.
4
In a separate sauté pan cook mushrooms in butter, with salt and pepper to taste. Add mushrooms and beef back into the sauce.
5
Cook egg noodles in boiling salted water until al dente, strain, and lightly toss in olive oil.
6
Combine lemon zest and juice with crème fraiche.
7
In a shallow bowl, plate noodles, top with beef and sauce, and a dollop of crème fraiche. Garnish with additional chopped parsley.
Components