Beef Stroganoff

Tender cubes of sirloin simmer in a rich, aromatic broth perfumed with fresh thyme and bay leaves until fork-tender. This is comfort food at its most satisfying — the kind of dish that fills your kitchen with warmth and brings everyone to the table on cold evenings.

By Chef Laura Bonicelli

Prep Time

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Cook Time

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Total Time

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Servings

6 servings

Ingredients

  • 4 cupsbeef stock
  • 1 carrot -- diced
  • 3 sprigs thyme
  • 1 bay leaf
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  • 2 poundssirloin tip -- cut into 1-inch cubes
  • Kosher salt and pepper
  • 3 tablespoonsextra-virgin olive oil
  • 1 medium yellow onion -- finely diced
  • 3 tablespoonsCognac
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  • 3 tablespoonsbutter
  • 3 tablespoonsolive oil
  • 1 1/2 poundscrimini or white mushrooms -- cleaned (stemmed, and sliced)
  • 3 clovesgarlic -- minced
  • 1 sprig thyme
  • 1/2 teaspoonpaprika
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  • 1/4 cupsour cream
  • 1 tablespoonDijon mustard
  • 2 tablespoonsminced Italian parsley

Nutrition Facts

Per Serving (serves 6 servings)

Calories460
Total Fat27g
Saturated Fat8g
Cholesterol113mg
Sodium687mg
Total Carbohydrates10g
Dietary Fiber2g
Sugars5g
Protein41g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Heat the stock with carrot, three thyme sprigs, and bay leaf. .

  2. 2

    Dry the beef with paper towels and season with salt and pepper. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet; brown meat in batches removing the beef to a plate as it cooks; reserve juices. Once done, lower heat and return all meat and juices to skillet. Add onion and cook until soft, about . Raise heat and pour Cognac into the pan and cook out the alcohol, about . Add the beef stock, discarding the carrot, thyme, and bay leaf; simmer covered for 1 1/

  3. 3

    In a large skillet, melt 3 tablespoons of butter in 3 tablespoons of oil over medium heat. Add mushrooms, garlic, sprig of thyme, and paprika. Cook until mushrooms are cooked and well-browned. Turn off the heat and set aside.

  4. 4

    When the meat is done, remove from heat. Fold in the mushrooms, discarding the thyme sprig. Add the sour cream, Dijon mustard, and parsley. Adjust the salt and pepper.

  5. 5

    Serve over cooked buttered egg noodles. Garnish with sour cream and sprig of thyme.