When it comes to comfort food, I can't help but think about Beef Stroganoff. 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.
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 saute 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, 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!
How to Make Beef Stroganoff
For the beef stroganoff, 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.
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.
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.
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 sauce both a creaminess and a tang!
If you don't have reek yogurt, sour cream works well too!
Turn the heat off and just stir for a minute or two as the flavors meld together.
What you have now is a pot of the most delicious Beef Stroganoff ever! Pair it with the buttered noodle recipe I gave you earlier and you have a match made in heaven!
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 may also want to try
They all have rich, deep flavor because the slow cooker does all the work. No slow cooker? No problem! These can all 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
- 3 Tbsp butter
- 1 Tbsp olive oil
- 2 tsp minced garlic
- 3 Tbsp minced fresh parsley
- 2 tsp minced fresh basil
- 12-16 oz egg noodles
- 1/4 tsp both Kosher salt and black pepper you may want to add more if needed
- 1 lb steak cut in 1-inch cubes cubed steak or top sirloin is a good option
- 1 medium onion, diced
- 2 Tbsp olive oil
- 2 long stem carrots, diced
- 8 oz button mushrooms, stems removed
- 1/2 cup whiskey or red wine can substitute with beef broth
- 2 cups beef stock
- 2 Tbsp cornstarch
- 1/4 cup plain Greek yogurt can substitute with sour cream
- 2 tsp Dijon mustard
- 1 Tbsp minced parsley for topping
- Kosher salt and pepper to taste
For the Buttered Noodles
- Prepare the egg noodles as directed on the package and drain. Set aside.
- In a large saute pan, heat the butter and olive oil over medium heat.
- Once hot, add the garlic and saute 30 seconds. Add the parsley and basil and cook one minute more.
- Pour in the reserved egg noodles and toss it in the butter mixture. Add the salt and pepper to taste.
For the Beef Stroganoff
- Wash and cut the vegetables and set aside.
- Cut the steak into cubes and season with salt and pepper.
- Heat 1 Tbsp of oil in a large skillet or Dutch oven over medium heat. Once hot, add the steak and brown all sides. It should only take 4 to 5 minutes. Remove and set aside.
- Add the other 1 Tbsp of oil to the skillet and add the prepared vegetables (onions, mushrooms, and carrots).
- Cook these for about 5 minutes, stirring occasionally.
- Add the whiskey and cook one minute. Add the beef stock, stir, and let cook for 4 to 5 minutes. The liquid should reduce a bit.
- While it is cooking, mix the cornstarch with 1/4 cup of water to make a slurry. Pour the slurry into the skillet and stir until it thickens, about 2 minutes.
- Stir in the Greek yogurt and mustard. Add the reserved beef and stir until piping hot, about 1-2 minutes.
- Add salt and pepper as needed. Pour the mixture on top of the prepared butter noodles and sprinkle with parsley. Enjoy!