French Onion Beef Stroganoff

By á-4084

Try this delicious French Onion Beef Stroganoff recipe.

Ingredients

• 1/4 cup unsalted butter
• 3 onions, French-cut
• 1 clove garlic, chopped
• 1 bay leaf
• 1 sprig thyme
• 6 ounces mushrooms, sliced
• 1 tablespoon olive oil
• 1.5 lbs round steak, cut into chunks
• Kosher salt and black pepper
• All-purpose flour
• 1/4 cup red wine
• 1 1/2 cups beef broth
• 1/2 tablespoon Worcestershire sauce
• 3 cups egg noodles
• 2/3 cup sour cream
• 1- 1 1/2 cups grated Gruyere or Swiss
• Parsley, to top

Preparation

Step 1

Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.

Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.

Deglaze the pan with the red wine. Add in 1½ cups beef broth and ½ tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.

Remove the beef mixture from the heat and add in the ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
Top with 1 to ½ cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
Top with torn parsley and serve.