Onion Beef Stroganoff
Ingredients:
- butter - 1/4 cup
- onions, French cut - 3
- garlic, chopped - 1 clove
- bay leaf - 1
- thyme - 1 sprig
- mushrooms, sliced - 6 ounces
- olive oil - 1 T
- round steak, cut into chunks - 1 1/2 pounds
- Kosher salt and pepper - to desired taste
- flour -
- red wine - 1/4 cup
- beef broth - 1 1/2 cups
- Worcestershire sauce - 1 1/2 tsp
- egg noodles, uncooked - 3 cups
- sour cream - 2/3 cup
- grated Gruyere or Swiss - 1 - 1 1/2 cups
- chopped parsley - garnish
Instructions:
Over medium heat, melt butter in a large, high-walled and heavy-bottomed pan. Add onions, garlic, bay leaf, thyme and salt and pepper and cook until onions are soft and nearly caramelized, about 20 minutes. Add mushrooms (more butter, if necessary), saute until the mushrooms are soft and slightly browned and onions have caramelized, about 5 more minutes. Discard bay leaf and thyme, place onions and mushrooms in a bowl.
Heat 1 tablespoon oil over medium-high, sprinkle steak with salt, pepper and flour. Saute until browned, about 3 minutes. Remove steak and place in the bowl with the mushrooms and onions.
Deglaze the pan with the red wine. Add beef broth and Worcestershire sauce, bring to a low simmer. Add steak, mushrooms and onions and let simmer, covered, until broth reduces slightly and steak is cooked, about 8 minutes.
While waiting for the broth to reduce. Prepare noodles per package directions; drain and set aside.
Remove beef mixture from the heat stir in sour cream. Add noodles; stir.
Top with 1 - 1 1/2 cup cheese. Place under the broiler until cheese is melted and slightly browned.
Garnish with chopped parsley; serve.
