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Well some days I just want a stick-to-your-ribs kinda meal and this classic never disappoints.  Chuck roast keeps the recipe at a relative low cost but if you really want to get fancy and impress, try this with short ribs!  The Ninja 4-in-1 is perfect for this recipe because it can sear the meat without me having to use another pan on the stove!  Enjoy!

Ingredients (Serves 6)

3 cups beef stock
6 sprigs fresh thyme
1 bay leaf
2 pounds chuck roast, cut into 2-inch cubes
Kosher salt 

Freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons cognac
5 tablespoons unsalted butter
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

Heat the beef stock, 3 thyme sprigs, and bay leaf in a medium pot. Pat the beef dry and season it with salt and pepper. Heat 3 tablespoons olive oil in a large heavy bottomed skillet or in your slow cooker insert, if its removable and sear over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot.

Add the onions and cook until they are soft, about 5 minutes. Pour in the cognac and cook until the alcohol has burned off, about 5 minutes.

Add the beef stock, discarding the thyme sprigs and bay leaf and heat to a boil.  Pour beef and sauce into slow cooker or transfer slow cooker insert into base. I used my Ninja!

In a large skillet over medium heat, melt 3 tablespoons butter in the remaining 3 tablespoons olive oil. Add the mushrooms, garlic, and remaining 3 thyme sprigs and cook until the mushrooms are browned. Remove and add to beef and sauce and cook on low setting 6-1 hours.

When the meat is done, turn slow cooker off and fold in sour cream, mustard, and parsley. Taste and adjust the seasoning with salt and pepper.

Meanwhile, cook the egg noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with the remaining 2 tablespoons butter, and season with salt and pepper.

Serve the stroganoff over the noodles and garnish with more sour cream and chopped parsley.

Here are my other Recipe Blogs: What's Stacy Serving

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Dates + Times:

4/27 7pm-10pm et

5/4   7pm-10pm et

5/11 7pm-10pm et  

Bon Appetit! 

Stacey