34 •
NuWave
®
PIC
®
Titanium Complete Cookbook
Beef Stroganoff over
Buttered Noodles
Serves: 4-6
13 cups beef stock
1 carrot, chopped
6 sprigs fresh thyme, divided
1 bay leaf
2 pounds chuck roast, cut
into 2-inch cubes
Kosher salt and freshly
ground black pepper
6 tablespoons extra-virgin
olive oil, divided
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter, divided
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons sour cream, plus
more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley
leaves, plus more for garnish
1 (1-pound) package wide egg noodles
Directions:
1. Heat beef stock in a large stock pot
on High (425°F) heat with the carrot,
3 thyme sprigs, and bay leaf.
2. Pat the beef dry and season it with
salt and pepper.
3. Coat large stock pot in
3 tablespoons olive oil and heat
on High (425°F).
4. Cook meat in batches in pan
until browned on all sides. Do not
overcrowd the meat.
5. Lower temperature to
Medium (275°F) and return
all meat to stock pot.
6. Add onions and cook for about
5 minutes, until they soften.
7. Add cognac and continue cooking
for about 5 minutes, until alcohol
has burned off.
8. Add beef stock to pan, discarding
carrot, thyme and bay leaf.
9. Partially cover stock pot and cook at
220°F for 1½-2 hours.
10. In separate large sauté pan, melt
3 tablespoons butter at 350°F and
add remaining olive oil.
11. Add mushrooms, garlic and
remaining thyme sprigs and
cook until mushrooms are
browned. Remove pan from
heat and set aside.
12. Once meat is finished cooking,
remove from heat and fold in
cooked mushrooms, sour cream,
mustard and parsley.
13. Taste beef mixture and add salt
and pepper as needed.
14. Bring large stock pot of salted
water to boil on Max/Sear and
add noodles.
15. Cook noodles until tender, then
drain and toss with remaining
butter and season with salt
and pepper.
16. Serve stroganoff over noodles and
garnish with sour cream and parsley.
