Beef Stroganoff W Egg Noodles By Chef Jean Pierre Recipe

Ingredients for Beef Stroganoff W Egg Noodles By Chef Jean Pierre

• Extra Virgin Olive Oil
• Chuck Roast
• Diced Onions
• 8 oz cremini mushrooms, sliced
• Sifted Flour
• Fresh Garlic
• Tomato Puree
• Fresh Thyme
• Brown Sugar
• Chardonnay Wine
• Beef Stock
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup sour cream
• 2 tablespoons chopped fresh chives

How to Make Beef Stroganoff W Egg Noodles By Chef Jean Pierre

1. In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1.5 lbs of beef cubes (about 1-inch) in batches, ensuring not to overcrowd the pan. Brown the beef well on all sides, removing each batch as it browns and setting it aside.
2. Add 1 tablespoon more olive oil to the pan if needed.
3. Add 1 large onion, chopped, to the remaining juices in the skillet and cook, stirring occasionally, until golden brown (about 5-7 minutes).
4. Add 8 oz cremini mushrooms, sliced, and cook until they release most of their water (about 5-7 minutes).
5. Sprinkle 2 tablespoons of all-purpose flour over the mushrooms. Add 4 cloves of minced garlic, 1 cup of beef broth, 1/2 cup dry white wine, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of paprika. Stir to combine.
6. Return the beef cubes to the pot.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beef is very tender.
8. In a small glass bowl, whisk together 1 cup of sour cream.
9. Add 2-3 tablespoons of the hot sauce to the sour cream, whisking constantly to temper.
10. Remove the pot from the heat. Just before serving, stir in the tempered sour cream and sprinkle with 2 tablespoons of chopped fresh chives. Serve over cooked egg noodles.