How to Make Beef Stroganoff Over Buttered Noodles in 12 Minutes for Beginners

Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, beef stroganoff over buttered noodles. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beef Stroganoff Over Buttered Noodles is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Beef Stroganoff Over Buttered Noodles is something that I have loved my whole life. They are fine and they look fantastic.

Pat the beef dry and season it with salt and pepper. Meanwhile, cook the noodles in a large pot of boiling, salted water until tender. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook beef stroganoff over buttered noodles using 17 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Beef Stroganoff Over Buttered Noodles:

1. Get beef chuck, cubed
2. Get carrot, roughly split
3. Prepare large onion, diced
4. Take garlic, smashed
5. Get bay leaves
6. Take thyme or 1 Tbsp dried thyme
7. Prepare button mushrooms, sliced
8. Get water
9. Take Bou beef bouillon cube
10. Get sherry or brandy
11. Make ready Worcestershire
12. Make ready soy sauce
13. Make ready sour cream or Greek yogurt
14. Take dijon mustard
15. Make ready butter
16. Get egg noodles
17. Prepare Parsley

Drain and toss with butter and a little pepper while hot. Serve noodles, topped with sauce, then place meat on top. Garnish with parsley and green onions. As for beef stroganoff, it screams comfort food, especially when served over buttered noodles.

Instructions to make Beef Stroganoff Over Buttered Noodles:

1. Begin by prepping the ingredients
2. Melt 2 Tbsp of butter in a pressure cooker on saute
3. Add the carrot, onion, garlic, bay, and thyme to the pressure cooker and saute while you brown the beef
4. Season the beef with about a Tbsp of salt and some pepper. In a large skillet over high heat with a little oil, brown the beef.
5. When the beef begins to give up its liquid, add it to the pressure cooker with the vegetables, and add the sherry.
6. Return the skillet to the high heat and add the mushrooms to brown.
7. When the mushrooms are starting to sweat, add them to the pressure cooker.
8. Add the water, beef bouillon, Worcestershire, and soy sauce
9. Put the lid on the pressure cooker and cook on high for 30 minutes. Allow the pressure to naturally release. If doing this in a Dutch oven, increase the water to 3 cups total and place on low heat with the lid ajar and simmer for 2 hours or until the liquid is reduced by half.
10. While the beef is cooking, mix the sour cream and mustard in a small bowl.
11. When the pressure is released, remove the carrot and bay leaves, take a few ladles of the hot liquid and temper it into the sour cream mixture. Taste the beef for seasoning with salt.
12. Boil the egg noodles in a pot, drain and toss with remaining 2 Tbsp of butter.
13. Serve the stroganoff atop the noodles with a garnish of chopped parsley and an extra dollop of sour cream.

I always have to beg Curtis to let me make this dish because he doesn't like mushrooms. When he finally says okay, fine, make it. I do a little happy dance and start cooking…otherwise he might take back his yes. Melt butter in a large skillet over medium heat. This recipe makes a very good stroganoff but because of the extreme sodium and fat content I had to make a few simple adjustments.

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