Beef Stroganoff

Preheat oven to 325 F.

Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the meat in 2 batches until it is seared on all sides. Remove the meat from the pan with a slotted spoon and place on a plate.

Reduce heat to medium and melt 2 tablespoons butter in the Dutch oven. Add the mushrooms, onion, garlic and thyme. Sauté for 10 minutes.

Add the red wine to the Dutch oven and stir to deglaze the pan. Simmer for about 3 minutes until the wine has almost evaporated. Add the beef broth to the pot and return the browned meat and any accumulated juices. Cover the Dutch oven and place in a 325 F oven for 2 hours.

After 2 hours check the beef for tenderness. Place it back in the oven for 30 more minutes if it is not tender.

In a glass jar with a lid, combine the flour and water and shake vigorously to combine. Pour the mixture into the Dutch oven and stir; cover the pot and return it to the oven for 15 minutes to allow the Stroganoff to thicken slightly.

Meanwhile, cook pasta in boiling salted water according to package instructions. When it’s done, drain it and and coat it with the remaining 2 tablespoons of butter.

Remove the pot from the oven, stir in the Dijon mustard and the heavy cream. Add salt and pepper to taste. Let it stand for a few minutes to thicken.

Divide noodles on plates and top with beef mixture. Garnish with fresh parsley if desired.

Enjoy!