Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a special dish, beef stroganoff over buttered noodles. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Beef Stroganoff Over Buttered Noodles is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Beef Stroganoff Over Buttered Noodles is something which I have loved my entire life. They’re fine and they look fantastic.
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To get started with this recipe, we have to first prepare a few ingredients. You can have beef stroganoff over buttered noodles using 17 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Beef Stroganoff Over Buttered Noodles:
- Get 1-2 lbs beef chuck, cubed
- Get 1 carrot, roughly split
- Take 1 large onion, diced
- Take 5 cloves garlic, smashed
- Prepare 2 bay leaves
- Get 3 sprigs thyme or 1 Tbsp dried thyme
- Take 1 lb button mushrooms, sliced
- Make ready 2 cups water
- Prepare 1 Bou beef bouillon cube
- Get 1/8 cup sherry or brandy
- Make ready 2 Tbsp Worcestershire
- Prepare 1 Tbsp soy sauce
- Take 1/2 cup sour cream or Greek yogurt
- Take 2 Tbsp dijon mustard
- Prepare 4 Tbsp butter
- Get 1 lb egg noodles
- Prepare Parsley
Take care not to overcook the beef! Taste the beef for seasoning with salt. Serve the stroganoff atop the noodles with a garnish of chopped parsley and an extra dollop of sour cream. Remove from heat and serve over buttered egg noodles.
Instructions to make Beef Stroganoff Over Buttered Noodles:
- Begin by prepping the ingredients
- Melt 2 Tbsp of butter in a pressure cooker on saute
- Add the carrot, onion, garlic, bay, and thyme to the pressure cooker and saute while you brown the beef
- 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.
- When the beef begins to give up its liquid, add it to the pressure cooker with the vegetables, and add the sherry.
- Return the skillet to the high heat and add the mushrooms to brown.
- When the mushrooms are starting to sweat, add them to the pressure cooker.
- Add the water, beef bouillon, Worcestershire, and soy sauce
- 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.
- While the beef is cooking, mix the sour cream and mustard in a small bowl.
- 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.
- Boil the egg noodles in a pot, drain and toss with remaining 2 Tbsp of butter.
- Serve the stroganoff atop the noodles with a garnish of chopped parsley and an extra dollop of sour cream.
Serve the stroganoff atop the noodles with a garnish of chopped parsley and an extra dollop of sour cream. Remove from heat and serve over buttered egg noodles. Finish with dollop of sour cream and sprinkle with remaining parsley. Generously sprinkle them with Kosher salt and pepper. Lower heat, add flour and cook stirring for a minute.
So that is going to wrap it up with this exceptional food beef stroganoff over buttered noodles recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
