1 12 ounce bag wide egg noodles
5 tablespoons butter, divided
1 pound Cremini mushrooms sliced thick, also called baby bella
4 tablespoons cognac, divided
1 pound onion sliced into thick slices with the grain (vertically)
2 pounds lean ground beef (we used 90/10) (*see Notes below)
2 tablespoons tomato paste
2 cups low sodium beef stock
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons Country Dijon mustard (**see Notes below)
1 cup sour cream
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dry mustard
Dash of hot sauce
½ teaspoon Worcestershire sauce
Fresh parsley, chopped for garnish
Cook the noodles according to package directions, rinse, cool and set aside. Keep hot water on stove to reheat the noodles when ready.
In a large wide deep skillet, heat to medium high and add 1 ½ tablespoons butter and once melted and frothy, add half the mushrooms. Spread them out so each slice is touching the bottom and let them cook two minutes without touching. Use a spatula and tongs and flip each one over and cook two more minutes. Remove to a bowl.
Repeat with another 1 ½ tablespoons of butter and the remaining mushrooms and again cook two minutes, flip and cook two more minutes.
Add the first batch of mushrooms to the pan, remove from heat to avoid a flare up and add two tablespoons of the cognac. The heat from the pan will evaporate the cognac. Remove the mushrooms to the bowl and set aside.
Add two more tablespoons of butter to the pan and again over medium high melt to frothy and add the onions, breaking them up if any are stuck together.
Cook three minutes then push to the sides and add the ground beef in the center.
Break the beef up and cook until no longer pink, mixing the cooked onions in towards the end.
Make a spot in the center and add the tomato paste and cook for about a minute then add the mushrooms back in along with any liquid in the bowl and stir everything together and cook one minute to combine flavors.
Remove from heat to avoid flare ups and add in the remaining cognac. Return to heat to evaporate, stirring any brown bits in from the bottom and sides.
Add the beef broth, cover and simmer on low for 15 minutes.
While the meat is simmering, in a small saute pan, melt the two tablespoons of butter and once melted, add the flour and cook over low for 3-5 minutes until tan in color and the raw flour smell is gone. Set aside.
After 15 minutes, remove cover and stir in the butter/flour mixture, (called a roux), and stir to combine.
Keep the pan on medium low and stir in the mustard and sour cream.
If your beef stock is salty, hold back on adding more salt until the end. If you used low sodium stock, add the salt, pepper, dry mustard, hot sauce and Worcestershire sauce. Stir, taste and adjust seasoning as needed then remove from heat.
Dip the noodles back in the hot water, drain and serve with the finished stroganoff.
Sprinkle chopped parsley over each portion.
*If you use ground beef that has a higher fat content, after the beef is cooked and no longer pink, before you add anything else, spoon out some of the fat that has collected in the pan.
**If you can’t find Country Dijon mustard, just mix regular Dijon with whole grain mustard.
Keywords: ground beef stroganoff