Beef Stroganoff over Buttered Noodles
INGREDIENTS
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3 cups beef stock
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1 carrot, chopped
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6 sprigs fresh thyme
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1 bay leaf
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2 pounds chuck roast, cut into 2-inch cubes
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Kosher salt and freshly ground black pepper
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6 tablespoons extra-virgin olive oil
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1 medium onion, chopped
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2 tablespoons cognac
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5 tablespoons unsalted butter
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1 pound mushrooms, sliced
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3 cloves garlic, chopped
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2 tablespoons sour cream, plus more for garnish
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1 tablespoon Dijon mustard
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2 tablespoons chopped fresh parsley leaves, plus more for garnish
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1 (1-pound) package wide egg noodles
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