Katie Lees Beef Stroganoff Recipe 455

Steps:

• In a large bowl, mix the garlic powder with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat the beef dry with paper towels and toss to coat in the garlic powder mixture. Add 1/3 cup flour and toss again. In a Dutch oven, heat the oil over medium- high. Working in batches, add the beef in a single layer, spacing 1/2 inch apart, and cook, turning, until browned on all sides, about 5 minutes per batch. Transfer to a plate. Reduce the heat to medium and add the onion. Cook, stirring often, until the onion starts to soften, about 2 minutes. Add the cognac and cook, scraping up any browned bits on the bottom of the pot, about 1 minute. Return the meat to the pot and add the stock. Bring to a simmer and reduce the heat to low. Cover and simmer, stirring occasionally, until the beef is almost tender, about 1 1/2 hours. Transfer 1 cup stock from the pot to a small bowl. Add the remaining 3 tablespoons flour and whisk until smooth. Add the mixture back to the pot. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Add the mushrooms to the beef mixture. Simmer until the meat is tender, about 30 minutes longer. Stir in the sour cream; season. Place the egg noodles in a serving dish; top with the beef mixture. Garnish with the chives.

Steps:

• Season the beef with salt and pepper. Sprinkle with 2 tablespoons of the flour and toss to evenly coat.
• Heat the olive oil in a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until browned, 6 to 8 minutes. Remove with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon fat from the pot. Add the beef and brown in small batches, 2 to 3 minutes per side. Remove the beef from the pot and set aside.
• Add the carrots, onions and celery and season with 2 teaspoons each salt and pepper. Cook, stirring occasionally, until the onions are translucent, about 10 minutes. Stir in the garlic and cook an additional 1 minute. Add the bay leaves. Stir in the tomato paste and cook for 2 minutes. Add the pearl onions, thyme and reserved bacon and beef. Add the wine plus 1 to 2 cups of water (enough to cover the beef) and bring to a simmer. Simmer, covered, until the beef is very tender, about 1 1/2 hours.
• Add the mushrooms to the stew. In a small bowl, use a fork to combine the softened butter with the remaining 2 tablespoons flour. Push the flour mixture through a strainer into the stew. Bring to a boil, then reduce to a low simmer. Cook until the broth is slightly thickened, about 20 minutes.
• Ladle into individual bowls over mashed potatoes and serve.

Steps:

• For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
• For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
• Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
• Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
• To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
• Serve the stroganoff with the noodles, and sprinkle with the parsley.

Steps:

• In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
• Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream.
• Serve over egg noodles with a dollop of sour cream and garnish with fresh chives.