When it comes to comfort food, I can’t help but think about beef stroganoff with buttered noodles. There’s just something about that deep, velvety sauce, tender steak, and buttered noodles that makes me stop and savor every bite. On a chilly autumn evening, it is the most perfect meal! I especially like this recipe because it is fairly quick, and everything is made in one pot.
Making the Perfect Beef Stroganoff With Buttered Noodles
Creating a comforting dish like beef stroganoff with buttered noodles is easier than you might think. By preparing each element step by step, you’ll end up with a flavorful meal that’s both satisfying and simple to make. Let’s start with the buttered noodles, the ideal base for soaking up that delicious sauce.
Step 1: How to Make Buttered Noodles
I like to start with buttered egg noodles because they can be cooking in the pot while I work on the meat and sauce. First, make 12-16 ounces of egg noodles according to the package instructions. Once drained, leave them in the colander while you prepare the herbs and butter.
You’ll need a large sauté pan, 3 Tablespoons of butter, and 1 Tablespoon of olive oil. Heat the butter and oil over medium heat.
Next, toss in the following ingredients and stir them around while they cook for a minute:
- 2 teaspoons minced garlic
- 3 Tablespoons minced fresh parsley
- 2 teaspoons minced fresh basil
Everything should be very aromatic!
Now, all you have to do is pour in the reserved egg noodles and toss them in the buttery herbs. Sprinkle everything with Kosher salt and pepper.
The hardest part about this recipe is not eating all the noodles before the rest of the dish is ready!
My kids can easily make an entire meal of just these noodles!
When I begin plating the beef stroganoff with buttered noodles, I simply scoop a ladle full of the noodles onto a dinner plate. The waves in the noodles catch that yummy sauce I am going to show you how to make!
Stroganoff craving, zero stovetop energy?
Heidi's shepherd's pie is beef-and-gravy comfort from the oven.
Step 2: Preparing the Steak
For the beef stroganoff with buttered noodles, you first need to start with a pound of good quality steak cut up into 1-inch cubes. Generously sprinkle them with Kosher salt and pepper.
Heat a large skillet (I use my cast iron skillet or Le Cruset) over medium to high heat with 1 tablespoon of oil in the pan. Pour the meat in once it is hot and let it brown on all sides. It should take about 4 to 5 minutes.
If you can’t fit the meat in the pan without the chunks touching, cook the steak in batches and reduce the cooking time to 2-3 minutes.
Once done, remove the meat and set aside.
Step 3: Cooking the Vegetables
In the same pan, pour in another tablespoon of oil and the following vegetables:
- 2 large chopped carrots
- 8 ounces button mushrooms (stems removed)
- 1 medium onion finely diced
Let these cook until they have a deep brown color. Stir the mixture occasionally. It should take about 5 to 6 minutes.
Step 4: Adding the Liquids
Now, you’ll need to add in 1/2 cup of whiskey and two cups of beef broth. Let this cook down for about 4 to 5 minutes. Some of the liquid should reduce.
If you don’t like to cook with alcohol, you can substitute the whiskey for more beef broth.
Other good substitutes for whiskey are red wine and brandy.
Off to the side, you’ll need to make a quick slurry with 1/4 cup of beef broth and 2 tablespoons of cornstarch. Whisk this up really well and then pour it into the pot. As you stir, the liquid will begin to thicken.
Cook this for about 2 minutes.
Step 5: Adding Creaminess
Finally, stir in 1/4 cup of plain Greek yogurt (yes, you read that right), 2 teaspoons of Dijon mustard, and the reserved steak pieces. The yogurt gives the beef stroganoff with buttered noodles both a creaminess and a tang!
If you don’t have Greek yogurt, sour cream works well too!
Turn the heat off and just stir for a minute or two as the flavors meld together.
Enjoying Your Beef Stroganoff With Buttered Noodles
What you have now is a pot of the most delicious beef stroganoff with buttered noodles ever!
This is one of my family’s favorite fall meals because it warms you from the inside out. Beef Stroganoff also makes great leftovers… in fact, it may even taste better on day 2!
If this recipe tickles your fancy, you might also enjoy trying a few more comforting favorites like 5-ingredient Crockpot orange chicken, Crockpot chicken noodle soup, or Crockpot vegetable beef burgundy. Each one is packed with rich, deep flavors thanks to the magic of slow cooking. No slow cooker? Don’t worry, these recipes can easily be made on the stove, too!
Save this image on Pinterest for later, or share it on Facebook now! Anytime is a good time for Beef Stroganoff! If you try this recipe, drop me a line in the comment section below and tell me what you think! Happy cooking, y’all!
Beef Stroganoff with Buttered Noodles
Ingredients
Method
- Cook the egg noodles according to the package and drain. Heat the butter and olive oil in a large sauté pan over medium heat, add the garlic, parsley and basil and cook 1 minute until aromatic. Toss in the noodles, season with salt and pepper and set aside.
- Season the steak cubes generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat and brown the meat on all sides, 4-5 minutes (in batches if crowded, 2-3 minutes each). Remove and set aside.
- Add the second tablespoon of oil and the carrots, mushrooms and onion. Cook, stirring occasionally, 5-6 minutes until deeply browned.
- Add the whiskey and 2 cups of beef broth and cook 4-5 minutes to reduce slightly.
- Whisk the remaining 1/4 cup broth with the cornstarch, stir it in and cook about 2 minutes until thickened.
- Stir in the Greek yogurt, Dijon and the reserved steak. Turn off the heat and stir a minute or two, then serve over the buttered noodles.
