Easy Beef Stroganoff Recipe with Butter Noodles
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
1256 kcal
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Course
Main Course
Easy Beef Stroganoff Recipe with Butter Noodles
Description
Easy Beef Stroganoff Recipe with Butter Noodles centers on thick-cut steak grilled to preferred doneness and sliced thinly. The sauce begins with sautéed shallots and mushrooms cooked with garlic and fresh thyme. Once softened, cognac is added along with beef stock and Dijon mustard, simmering to reduce and concentrate flavors into a lightly thickened sauce via flour.
The sour cream added towards the end introduces a gentle tang and creamy texture without making the sauce too heavy. The butter noodles are prepared separately by boiling wide egg noodles then tossing with butter, parsley, and seasoning for a simple but rich accompaniment. Together the elements yield a tender, flavorful dish with a balanced creamy sauce and buttery pasta.
This dish suits serving as a comforting dinner. The sauce's consistency can be adjusted by adding more flour if thicker texture is preferred. Leftovers reheat well, maintaining the sauce's balance and meat tenderness.
Ingredients
- 1 1/2 pound steak New York strip, filet, ribeye…, thick
- 1 pound egg noodles wide
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 3 tablespoons all-purpose flour
- 3-4 shallot thinly sliced
- 2 pounds mushroom sliced
- 2 cloves garlic minced
- 2 tablespoons thyme leaves + 1 teaspoon for steaks, fresh chopped
- 2 tablespoons Dijon mustard
- 3 cups beef stock
- 1/2 cup cognac
- 1 cup sour cream
- 2-3 tablespoons parsley chopped
Instructions
- Place a large pot of water on high heat and bring to a boil. In a separate large saucepan combine oil, 2 tablespoons butter, and the flour over medium-high heat. Whisk well to eliminate clumps. Add the sliced onions and stir for 2-3 minutes.
- Add the mushrooms, garlic, 2 tablespoons thyme, and 1/2 teaspoon salt. Move around the pan continuously for 5 minutes or so, until the mushrooms have started to soften. Then add cognac, beef stock, and Dijon mustard. Mix well, and let the sauce simmer another 15-30 minutes. (Until reduced to a dark color with a thin gravy texture.)
- Meanwhile, preheat the grill or a skillet to high heat. Rub the steaks with oil, salt, pepper and thyme. Grill 3-5 minutes per side, depending on thickness (1 1/2 inches = 5 minutes per side.)
- Boil the noodles according to package directions. After draining, add 2 tablespoons butter, 1 tablespoon parsley, and salt to taste. Cover and set aside.
- After the steaks have rested 5 minutes, slice into thin strips. Add the sour cream to the sauce and whisk well. Salt and pepper the sauce to taste. Immediately plate the noodles topped with sauce. Then lay the steak across the top. Garnish with extra parsley!
Notes
- If a thicker sauce is desired, increase the flour used to double the amount to deepen the sauce's body.
- Use fresh thyme leaves to complement the mushrooms and beef for balanced herbaceous flavor.
- Rest steaks after grilling for 5 minutes before slicing to retain juices and tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1256 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1256kcal | 63% |
| Carbohydrates | 103g | 34% |
| Protein | 64g | 128% |
| Fat | 60g | 92% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 259mg | 86% |
| Sodium | 718mg | 30% |
| Potassium | 2027mg | 43% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 1780IU | 36% |
| Vitamin C | 29mg | 32% |
| Calcium | 194mg | 19% |
| Iron | 9.1mg | 51% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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