Geoffrey cooks his stroganoff low and slow to make sure it's extra tender!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe https://foodtv.com/40utUz6Subscribe to Food Network http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Beef StroganoffRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 3 hr 30 minActive: 30 minYield: 4 servingsIngredients1 tablespoon canola oil 4 tablespoons unsalted butter 1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide2 cups button mushrooms, sliced 2 cloves garlic, minced 1 medium Spanish onion, sliced 2 cups beef stock 2 tablespoons soy sauce 2 tablespoons grainy mustard 1 bay leaf 4 sprigs fresh thyme 12 ounces extra-wide egg noodles1 cup sour cream 3 ounces cream cheese, cut into cubes and softened Kosher salt and freshly ground black pepper1/2 cup fresh parsley, roughly chopped DirectionsIn a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#GeoffreyZakarian #TheKitchen #FoodNetwork #BeefStroganoffGeoffrey Zakarian's Beef Stroganoff | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=ovQ3rVFCMGo
