beef stroganoff over noodles

Cheriluv avatar
By Cheryl Culver
from Coyle, OK

If you haven't made Beef Stroganoff at home, or even tried it ever, You really Need to try this recipe, it's so delicious, full of flavor and tender beef and fresh mushrooms make it super good. Enjoy Did you know.... Beef Stroganoff or Beef Stroganov (in Russian: ???????????? Befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-centuryRussia, it has become popular around the world, with considerable variation from the original recipe.

serves 4-6
method Stove Top

Ingredients For beef stroganoff over noodles

  • 8 Tbsp
    butter
  • 2 md
    onions finely chopped
  • 1 lb
    mushrooms, sliced
  • 3 Tbsp
    flour
  • 2 c
    beef broth
  • 1/4 c
    red wine,or 2 tbls lemon juice
  • 1 Tbsp
    dijon mustard
  • 2 lb
    sirloin, or other good cut of meat
  • dash
    salt and pepper
  • 1/4 c
    sour cream
  • 1 bag
    noodles, cooked
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How To Make beef stroganoff over noodles

  • 1
    How you Make it: Heat 2 tablespoons of the butter in a large skillet or stew pot over moderate heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Remove the onions and mushrooms from the pan and set aside. To the same pan add 2 tablespoons butter and the flour. Stir to combine, and allow to cook until golden brown. Add the beef stock, red wine or lemon juice, mustard, and the reserved onion mushroom mixture. Stir over moderate heat until the sauce thickens. Remove from the heat and set aside.
  • 2
    Heat Water for Noodles and cook as instructions say!
  • 3
    Cut the beef into strips about 1/2 inch thick and 2 inches long. In a separate saute pan over high heat, melt 2 tablespoons of the butter and saute the beef strips, a few at a time, until brown. Add more butter to the pan if necessary. As each batch of meat is cooked, sprinkle it with salt and pepper and add it to the sauce. When all the beef has been cooked and added to the sauce, return the sauce to a boil. Cover and reduce the heat to a simmer. Serve at this stage if the meat is cooked to your liking, or continue to simmer for as long as the cut of meat and your preferences determine. Either way, 3 minutes before serving, stir in the sour cream. NOTE** The secret here is DO NOT let your sour cream boil, so turn down the heat HERE and watch it. This dish is traditionally served with "Russian fries" (oversized French fries) but is also good served with rice or noodles. I serve this over Noodles
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