How to Prepare Yummy Beef Stroganoff Over Buttered Noodles

Hey everyone, it’s Clark, welcome to my recipe site. Today I will show you how to make a special dish, Beef Stroganoff Over Buttered Noodles. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Beef Stroganoff Over Buttered Noodles Recipe.

You can cook Beef Stroganoff Over Buttered Noodles using 17 ingredients and 13 steps. Here is how you cook that.

Ingredients of Beef Stroganoff Over Buttered Noodles

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

Beef Stroganoff Over Buttered Noodles instructions

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..