· 3 cups beef stock
· 1 carrot, chopped
· 1 stick celery chopped
· ½ onion chopped
· 6 sprigs fresh thyme
· 3 sprigs tarragon
· 1 teaspoon dried marjoram
· 1 clove crushed garlic
· 1 bay leaf
· 3 tablespoons extra-virgin olive oil
· 1 shallot, finely chopped
· 3 tablespoons unsalted butter
· Kosher salt and freshly ground black pepper
· 2 cups sliced mushrooms
· 2 tablespoons tomato paste
· 2 cloves garlic, chopped
· 4 cups shredded Turkey (dark and white meat)
· 2 tablespoons cognac
· 8 tablespoons sour cream, divided use, leave some for garnish
· 4 tablespoons chopped fresh parsley leaves, leave some for garnish
· 1 (1-pound) package wide egg noodles
Heat the beef stock with the carrot, celery, onion, 3 thyme sprigs, tarragon, marjoram, garlic and bay leaf. Bring to a boil and simmer covered for ninety minutes. Strain into a bowl reserving the liquid.
In a large skillet over medium heat, melt 3 tablespoons butter and 3 tablespoons olive oil. Add the shallot, salt and pepper and cook until they are soft, about 2 minutes. Add the mushrooms and remaining thyme stripped from the sprigs and cook until the mushrooms are browned. Add the tomato paste and garlic and cook for two minutes. Toss in the turkey, cognac and strained stock. Bring to a boil, reduce and simmer for ten minutes. Fold in the 4 tablespoons sour cream and parsley. Taste and adjust the seasoning with salt and pepper.
Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with a ¼ cup of the stroganoff to keep noodles from sticking. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.