THE BEST FRENCH ONION BEEF STROGANOFF

INGREDIENTS

1/4 cup unsalted butter
3 onions, French-cut
1 clove garlic, chopped
1 bay leaf
1 sprig thyme
6 oz mushrooms, sliced
1 tablespoon olive oil
1.5 lbs round steak, cut into chunks
Kosher salt and black pepper
All-purpose flour
1/4 cup red wine
1 1/2 cups beef broth
1/2 tablespoon Worcestershire sauce
3 cups egg noodles
2/3 cup sour cream
1- 1 1/2 cups grated Gruyere or Swiss
Parsley, to top

INSTRUCTIONS

• Melt the butter in a large, high-walled and heavy-bottomed pan over medium heat. Add the onions, garlic, bay leaf, sprig of thyme, and a sprinkle of salt and pepper and cook until the onions are soft and nearly caramelized, about 20 minutes. Add in the mushrooms (with a little more butter, if necessary), and saute until the mushrooms are soft and slightly browned and the onions have caramelized, about 5 more minutes. Discard the bay leaf and thyme and remove the onions and mushrooms to a bowl.
• Heat a tablespoon of oil over medium-high, and sprinkle the steak with salt, pepper, and flour. Saute until browned, about 3 minutes. Remove the steak and set in the bowl with the mushrooms and onions.
• Deglaze the pan with the red wine. Add in 1 1/2 cups beef broth and 1/2 tablespoon Worcestershire sauce and bring to a low simmer. Add back in the steak, mushrooms, and onions and let simmer, covered, until the broth reduces slightly and the steak is cooked, about 8 minutes.
• As you wait for the broth to reduce, cook the egg noodles according to the package. Drain and set aside.
• Remove the beef mixture from the heat and add in the 2/3 cup of sour cream, stirring well. Mix in the cooked egg noodles.
• Top with 1 to 1/2 cups grated Gruyere. If in a ovenproof pan, put under the broiler until cheese is melted and slightly browned. If not, leave the pan on the burner on medium-low, cover, and heat until cheese melts.
• Top with torn parsley and serve.

Source : http://hostthetoast.com/french-onion-beef-stroganoff/

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