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Ingredients

• 3 cups beef stock
• 1 carrot, chopped
• 6 sprigs fresh thyme
• 1 bay leaf
• 2 pounds chuck roast, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 6 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 tablespoons cognac
• 5 tablespoons unsalted butter
• 1 pound mushrooms, sliced
• 3 cloves garlic, chopped
• 2 tablespoons sour cream, plus more for garnish
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley leaves, plus more for garnish
• 1 (1-pound) package wide egg noodles

Description

Heat The Beef Stock With The Carrot, 3 Thyme Sprigs, And Bay Leaf. Pat The Beef Dry And Season It With Salt And Pepper. Heat 3 Tablespoons Oil In A Large Heavy Bottomed Skillet…

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