Braised Oxtail Stroganoff Served with Egg Noodles 

Braised Oxtail Stroganoff Served with Egg Noodles 


For 1 bag of oxtail (2-3 servings)

  • 50 ml red wine
  • 200 ml beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon of tomato paste
  • 1/2 Spanish onion, diced
  • 2-3 cloves of garlic, chopped
  • 2 sprigs rosemary
  • 1 teaspoon of thyme
  • 1 tablespoon ground caraway
  • 3-4 Nantes carrots, sliced
  • 2 stalks celery, sliced
  • 2 heaping tablespoons of sour cream
  • Half a bag of large egg noodles
  • 100 g mushrooms (a forest mix of what you can find depending on the season)
  • 2 tablespoons chopped fresh parsley


  1. Mix the meat with 1-2 tablespoons of flour. Sear the meat on high heat in a casserole dish for 7-8 min.
  2. Add chopped onions and cook for 5 min. Add garlic 2 min.
  3. Add red wine, beef broth, Worcestershire sauce and tomato paste.
  4. Add rosemary, thyme, caraway to enhance the taste.
  5. Cook for 3-4 hours.
  6. Add carrots, celery stalks for the last 40 minutes.
  7. When the meat is ready, add the sour cream to your cooking juices and a little cornstarch if you need to thicken your sauce.
  8. Cook the egg noodles according to the instructions, add a little sauce, mix well.
  9. Meanwhile, cut up the mushrooms and roast them in a pan with a little oil.
  10. 10.Serve the braised oxtail on the noodles. Add the roasted mushrooms and freshly cut parsley.