The Briny Lemon: Bourbon-Beef Stroganoff with Egg Noodles

Recipe updated August 2017

Classic beef stroganoff is a simple recipe that turns beef, mushrooms, and noodles into a rich, creamy dish with velvety texture and lots of flavor. I added bourbon to the sauce for a little piquant, oaky bite. If you prefer not to use alcohol, simply omit it and carry on with the rest of the recipe.

Serves 4

Ingredients

2 tbsp olive oil, divided
1-1/4 lb beef chuck, trimmed and cut into 1-1/2-inch pieces
sea salt
freshly ground black pepper
2 garlic cloves, finely chopped
1 small onion, chopped
2 tbsp bourbon
1-1/2 cups low-sodium beef broth
2 sprigs fresh rosemary
8 oz mushrooms, sliced
1/4 cup sour cream
2 tbsp chopped flat-leaf parsley
2 tsp Dijon mustard
cooked egg noodles (about 6 cups), for serving

Prepared Beef

Preparation

Heat a Dutch oven over medium heat and add 1 tablespoon of olive oil, swirling to coat. Add the beef in a single layer (work in batches, if your pan is smaller) and season with salt and pepper. Cook, turning once, until browned on both sides, 7-8 minutes total. Transfer to a plate.
Add the remaining 1 tablespoon of oil to the pan. Add the garlic and onion and cook, stirring frequently, until beginning to soften, 2-3 minutes. Stir in the bourbon. Return the meat to the pan, along with any accumulated juices.
Add the beef broth and rosemary. Reduce the heat to low, cover, and cook until the beef is tender, about 2-1/2 hours. To reduce some of the liquid, remove the lid during the last 30 minutes of cooking and increase the heat slightly for a light simmer. Discard the rosemary stems.
Add the mushrooms to the beef mixture and season with salt and pepper. Cook until the mushrooms are tender, 7-8 minutes. Stir in the sour cream, parsley, and mustard and cook 5 minutes.