34 • NuWave
®
PIC Gold Complete Cookbook
Beef Stroganoff over
Buttered Noodles
Serves: 4-6
104 oz beef stock
1 carrot, chopped
6 sprigs fresh thyme, divided
1 bay leaf
1 kilogram chuck roast, cut into 5-cm
cubes Kosher salt and freshly ground
black pepper
90 ml extra-virgin olive oil, divided
1 medium onion, chopped
30 ml cognac
2½ oz unsalted butter, divided
½ kilogram mushrooms, sliced
3 cloves garlic, chopped
30 grams sour cream, plus more
for garnish
15 grams Dijon mustard
30 grams chopped fresh parsley
leaves, plus more for garnish
1 (½-kilogram) package wide
egg noodles
Directions:
1. Heat beef stock in a large stock pot
on High (220°C) heat with the carrot,
3 thyme sprigs, and bay leaf.
2. Pat the beef dry and season it with
salt and pepper.
3. Coat large stock pot in 44 ml olive oil
and heat on High (220°C).
4. Cook meat in batches in pan until
browned on all sides. Do not
overcrowd the meat.
5. Lower temperature to Medium
(135°C) and return all meat to
stock pot.
6. Add onions and cook for about
5 minutes, until they soften.
7. Add cognac and continue cooking
for about 5 minutes, until alcohol
has burned off.
8. Add beef stock to pan, discarding
carrot, thyme and bay leaf.
9. Partially cover stock pot and cook
at 100°C for 1½-2 hours.
10. In separate large sauté pan, melt
1½ oz butter at 180°C and add
remaining olive oil.
11. Add mushrooms, garlic and
remaining thyme sprigs and
cook until mushrooms are
browned. Remove pan from
heat and set aside.
12. Once meat is nished cooking,
remove from heat and fold in
cooked mushrooms, sour cream,
mustard and parsley.
13. Taste beef mixture and add salt
and pepper as needed.
14. Bring large stock pot of salted
water to boil on Max/Sear and
add noodles.
15. Cook noodles until tender, then
drain and toss with remaining
butter and season with salt
and pepper.
16. Serve stroganoff over noodles and
garnish with sour cream and parsley.
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