Ingredients
1 1/2 pounds top round beef, cut into pieces about 2 inches long and 1/2 inch wide
Salt and coarsely ground pepper
1/4 cup all-purpose flour
1 Tablespoon canola oil
4 Tablespoons unsalted butter
8 ounces white button mushrooms, sliced
3 cloves garlic, minced
1 medium-sized white onion, sliced
2 cups beef broth
2 Tablespoons soy sauce
2 Tablespoons grainy mustard
2 bay leaves
4 sprigs fresh thyme
12 ounces egg noodles
3 ounces softened cream cheese
1 cup sour cream
Chopped parsley for garnish
Instructions
Season the meat with pepper. Toss with flour to coat.
In Dutch oven, heat oil and 2 Tablespoons butter. Add the meat in batches and brown on both sides. Salt the meat after it has been browned. Remove from pan and set aside.
Add the mushrooms and onion to the pan and cook, stirring often, until translucent and slightly browned, about 5 - 8 minutes. Add minced garlic and cook one minute more. Add the meat back to the pan. Add beef broth, soy sauce, mustard and bay leaves. Bring to a simmer. Use a wooden spoon to scrap up all the brown bits from the bottom of the pan. Cover and place in 325 degree oven. Cook for 2 1/2 hours. Add thyme and cook an additional 10 minutes.
Remove from oven and return to stove top. Add sour cream and cream cheese and stir to incorporate.
Add additional salt and pepper, if needed.
Cook egg noodles according to manufacturer's instructions. When cooked, drain noodles and transfer to bowl. Add remaining 2 Tablespoons butter to the noodles and stir until melted.
To serve, place a portion of noodles on a plate. Top with stroganoff and garnish with chopped parsley.
Serves 4.