Paranormal Mother Russia

Paranormal Mother Russia? Or, at least that what I heard while sitting in Mechanics of Materials. Turns out it was "polar moment of interia." Who knew. At least I was interested in class for about 15 seconds.

What better way to celebrate paranormal mother Russia, than with beef stroganoff?

This dish has a few intricacies that maybe the traditional beef, sour cream, and noodles doesn't. This predominately has the great herby flavor of thyme, and lots of it. I love thyme. It has such an interesting characteristic. It can be bright and lively, or it can be calm and earthy depending on how you use it. In the recipe I used, thyme definately adds that earthy feeling along with the mushrooms, and sour cream, and rich beef stock. This is definately a dish for when it starts to get cold outside, and you need something to curl up on the couch with...

Or curl up with your Mechanics of Materials. At least it provided a good distraction from all that beam bending nonsense.

Beef Stroganoff Over Noodles

3 Cups Beef Stock
1 Carrot, roughly cut
3 big sprigs of Thyme
2 Bay Leaves
2 lbs beef chuck roast, cut into small cubes

Salt and Pepper
Oil
1 Onion, chopped
2 Tbsp Dry Sherry
5 Tbsp Butter
8 oz. Mushrooms, sliced
3 cloves Garlic
1-2 Tbsp fresh minced Thyme
2 heaping Tbsp Sour Cream, plus more for garnish
1 Tbsp Dijon Mustard
1 lb Wide Egg Noodles

Heat the beef stock with the carrot, thyme sprigs, and bay leaves to a boil.

Season the beef with salt and pepper. Heat a small amount of oil in a large sauce pan over high heat. Fry the beef in batches until browned all over (it took me about 4 batches), adding more oil if necessary. Add the onions, and cook until softened. Add all the beef back to the pan, and add the sherry. Cook until the alcohol has evaporated off.

Strain the beef broth to remove the carrot and herbs. Add the broth to the beef and onions, and simmer on an extremely low flame for 1.5 hours, uncovered. You're looking to reduce the stock by about half...

In a large skillet heat 3 Tbsp butter along with 3 Tbsp of oil (I used olive oil) over medium heat. Add the mushrooms, garlic and chopped thyme. Cook until the mushrooms are browned and releasing their juices.

Once mushrooms are done, add fold them into the beef mixture along with the sour cream and dijon.

Cook the noodles in a large pot of salted water until al dente, and then drain. Toss with the remaining 2 Tbsp butter until melted.

Serve the stroganoff over the buttered noodles with a dollop of sour cream and a sprinkling of parsley.