Recipes and food from a Hapa household

i had always wanted to try the dish, but i thought it would be too much for two people.  last night i had the perfect opportunity.  i wasn’t sure it was going to turn out well, but my husband and kyle said it was better than hamburger helper’s version.  damon also said it was delicious.  thanks guys.  i combined these two recipes from food network.

servers 6

2 lb chuck, cut into 2 in cubes
1 14.5 oz can of beef broth
2 carrots, roughly chopped
1 onion, 1/2 roughly chopped, the other 1/2 finely chopped
9 sprigs of fresh thyme
2 bay leaves
5 tbsp butter
1 lb mushrooms (i used a combo of white and cremini)
2 tbsp flour
1 C (8 oz) sour cream
1/2 C heavy cream
2 tbsp dijon mustard
1/4 C parsley, finely chopped
1 lb egg noodles
oil
salt
pepper

1. heat large dutch oven on medium to medium-high.  season beef with salt and pepper.  add the beef to dutch oven and brown on all sides (you may have to do this in batches so you don’t overcrowd the pan).
2. add all the beef back into the dutch oven.  add beef broth, 6 sprigs of thyme, carrots, 1/2 of the roughly chopped onion, 2 bay leaves.  bring to a boil, and then lower the heat to a simmer.  simmer for 1 1/2 – 2 hours, until the beef is tender.
3. remove the beef and reserve 1 C of the beef broth cooking liquid.  discard thyme stems, carrots, onions and bay leaves.
4. clean the dutch oven, and put it back on the stove at medium to medium high heat.  melt the butter.  add finely chopped onions and mushrooms.  let this mixture cook until all the liquid is evaporated and the mushrooms are golden brown; approximately 20 minutes.
5. combine sour cream, heavy cream, beef broth, and dijon mustard.  mix thoroughly and set it aside.
6. add the flour to the mushroom mixture.  let the flour cook for a couple of minutes.  reduce the heat to medium-low.  add the sour cream mixture and the leaves from the 3 remaining thyme sprigs.  let this come to a simmer.  salt and pepper the sauce to taste.
7. cook the egg noodles as per the package instructions.
8. serve stroganoff over egg noodles immediately.  garnish with chopped parsley.