Cognac Beef Stroganoff
Cognac Beef Stroganoff
Directions
- In a hot sauté pan, heat the olive oil and sear chuck roast well.
- 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.
- 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.
- In a separate sauté pan cook mushrooms in butter, with salt and pepper to taste. Add mushrooms and beef back into the sauce.
- Cook egg noodles in boiling salted water until al dente, strain, and lightly toss in olive oil.
- Combine lemon zest and juice with crème fraiche.
- In a shallow bowl, plate noodles, top with beef and sauce, and a dollop of crème fraiche. Garnish with additional chopped parsley.
Ingredients
- 2 lb Beef chuck roast, 1 in dice
- 1/4 cup butter
- 1/4 cup cognac
- 1 tbsp cornstarch
- 6 oz crème fraiche
- 1/2 lb Cremini mushrooms, washed, quartered
- 2 tbsp mustard, dijon
- 12 oz Egg noodles
- 1 lemon(s), zest and juice
- oil, olive, as needed
- 1/4 cup oil, olive
- for garnish parsley, chopped
- 1/4 cup parsley
- 3 cup Minor’s® Classical Reductions Reduced Brown Stock Gluten Free, prepared stock
- 2 tbsp thyme leaves, fresh