Ingredients: <\/strong><\/p>\n1 tablespoon canola oil<\/p>\n
4 tablespoons unsalted butter<\/p>\n
1 1\/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1\/2 inch wide<\/p>\n
2 cups button mushrooms, sliced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 medium Spanish onion, sliced<\/p>\n
2 cups beef stock<\/p>\n
2 tablespoons soy sauce<\/p>\n
2 tablespoons grainy mustard<\/p>\n
1 bay leaf<\/p>\n
4 sprigs fresh thyme<\/p>\n
12 ounces extra-wide egg noodles<\/p>\n
1 cup sour cream<\/p>\n
3 ounces cream cheese, cut into cubes and softened<\/p>\n
Kosher salt and freshly ground black pepper<\/p>\n
1\/2 cup fresh parsley, roughly chopped<\/p>\n
Directions:<\/strong><\/p>\n\n- In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.<\/li>\n
- Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.<\/li>\n
- Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.<\/li>\n
- In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
This is one of those classic dishes that, on a cold, rainy day, just make you wish you’d come in from the cold a lot sooner. It is quite chilly here in my kingdom, with rain and the outdoor temps in the very, very low 50s, if that, and I still have the furnace running […]<\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[485],"tags":[],"class_list":["post-113233","post","type-post","status-publish","format-standard","hentry","category-cooking"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4ozh1-tsl","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/113233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=113233"}],"version-history":[{"count":0,"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/113233\/revisions"}],"wp:attachment":[{"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=113233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=113233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/valorguardians.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=113233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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