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Beef Stroganoff with Buttered Noodles

This classic and flavorful one-pot dish is perfect for your next family meal. Included in the instructions are how to make buttered egg noodles to go with the beef entree.
Prep Time 10 mins
Cook Time 28 mins
Servings 6


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

Beef Stroganoff

  • 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!