INGREDIENTS
1
bay leaf
3 cups
beef stock
1
carrot
2 lb
chuck roast
2 tbsp
cognac
1 tbsp
dijon mustard
2 tbsp
fresh parsley leaves
6 sprigs
fresh thyme
3 cloves
garlic
6 servings
kosher salt
1 lb
mushrooms
6 tbsp
olive oil
1 medium
onion
2 tbsp
sour cream
5 tbsp
unsalted butter
1 lb
wide egg noodles