I am going to attempt to share more recipes, be it ones I've created myself or ones I've found! My usual go-to place for recipes these days seems to be Pinterest. So it's really no surprise that I found this one on Pinterest a few weeks or so ago. I love onion soup...however, I am the only one who would eat it. Well, I take that back...Victoria might eat it, she's come to love onions but still...anyways I digress...so I stumble upon this French Onion Beef Stroganoff and I am instantly intriqued. I admit openly I am not a stroganoff fan usually but this was different. So a few nights ago I made it and it was a hit with adults and kids alike!
The recipe can be found HERE on the Host the Toast blog! Go check it out and take a look around the blog - lots of yummy looking recipes to be tried!
French Onion Beef Stroganoff
¼ 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
¼ cup red wine
1½ cups beef broth
½ tablespoon Worcestershire sauce
3 cups egg noodles
⅔ cup sour cream
1- 1½ cups grated Gruyere or Swiss
Parsley, to top
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 1½ cups beef broth and ½ 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 ⅔ cup of sour cream, stirring well. Mix in the cooked egg noodles.
Top with 1 to ½ 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.
Here are some pictures I took while cooking:
One thing I didn't do was cook it in a pan that I could put in the oven at the end to melt the Swiss cheese and brown it a bit - I totally forgot and used my nonstick pan. Oops! That said, it was still delicious!
Side note - as stated before I don't cook with wine, so I subbed beef broth in this recipe for the wine.