For Easter this year I decided to do something a little out of the ordinary…Beef Stroganoff! I have been craving this dish for quite a while now, I saw Tyler make it on the Food Network, and my food-blogger friend Pam made a version recently, which you can read about here. I remember eating this delicious and hearty dish at my grandmother’s house growing up…I don’t know the key to her success, but it was always really good. I have experimented with several recipes, but never got it just right. I did a combination of Pam and Tyler’s recipes and it was pretty darn good. I had 6 people over for Easter lunch and everyone finished their plates, so I guess it was a success, please enjoy.
3 Pound Beef Chuck Roast, cut into 1-inch cubes
Flour, for coating beef
1 Large Sweet Onion (Walla Walla, or Vidalia), cut into thin strips
2 Carrots, peeled and sliced into ¼ inch-thick slices
1 Stalk Celery, cut into ¼ inch-thick slices
1 Teaspoon Salt & Pepper
¼ Cup Dry Sherry
6 Sprigs Fresh Thyme, stemmed, minced, and divided
1 Sprig Rosemary, stemmed and minced
4 Cups Beef Broth
3 Bay Leaves
1 ½ Pounds Crimini Mushrooms, sliced ¼ inch thick
1 ½ Pounds White Mushrooms, sliced ¼ inch thick
4 Tablespoons Butter
2 Tablespoons Dijon Mustard
16 Ounces Sour Cream
½ Cup Parsley, minced and divided
1 Pound Egg Noodles, prepared per package instructions
Season beef with salt & pepper, then dredge in flour to coat. Coat bottom of a large dutch oven with olive oil and heat over high until just smoking, add ½ of the beef and cook until browned on all sides, remove and set aside. Add more oil to just coat bottom of pan and add remaining beef, and cook until browned on all sides, remove and set aside. Turn heat down to medium and add a little more oil if necessary to coat bottom of pan, add onion, carrots, celery, and salt & pepper and cook until onions are just soft. Deglaze the pan with the sherry, scraping the pan with a wooden spoon to bring up all browned bits. Add ½ of the thyme, the rosemary, beef broth and bay leaves, browned beef, and bring to a simmer. Cover and place in a pre-heated 300 degree oven and bake until meat is very tender and almost falling apart, about 3 hours. Remove from oven and place on stove top.
To prepare mushrooms add butter, mushrooms, remaining thyme, and ¼ cup parsley to a large sauté pan and cook over high heat until just tender. Add mushroom mixture to dutch oven along with the dijon mustard and sour cream, adjust seasoning to taste with additional salt and pepper, if necessary. Serve over egg noodles and garnish with remaining parsley.