Beef Stroganoff

• 3 cups beef stock
• 1 carrot chopped, coarsly
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 lbs chuch roast cut into cubes
• kosher salt and fresh pepper
• 6 TBSP olive oil
• 1 med onion chopped
• 2 TBSP cognac
• 5 TBSP butter
• 1 lb mushrooms sliced
• 3 cloves garlic chopped
• 2 TBSP sour cream, plus more for garnish
• 1 TBSP dijon mustard
• 2 TBSP fresh parsley, plus more for garnish
• 1 LB egg noodles

1. Heath the beef stock with the carrot, thyme and bay leaf. Pat the beef dry and season it with the salt and pepper. Heat 3 TBSP oil in a large heavy pan. Over medium fry the meat in batches until browned. Add the onions and cook till soft. Pour in cognac and cook 5 min. Add the beef stock, discarding the carrot, thyme and bay leaf. Cook over low flame for 1 1/2 to 2 hours (partially covered).
2. In a large skillet over medium heat melt 2 TBSP butter and olive oil. And the mushroom, garlic and 3 remaining thyme sprigs. Cook until mushrooms are brown and cooked through. Remove from heat and set aside. When the meat is done fold in mushrooms, sour cream, mustard and parsley.
3. Serve over cooked noodles tossed in 2 TBSP of butter. Garnish with parsley and sour cream.

beef stock, carrot, thyme, bay leaf, chuch roast, kosher salt, olive oil, onion, cognac, butter, mushrooms, garlic, sour cream, mustard, parsley, egg noodles

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-1214235 (may not work)