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