Beef Stroganoff With Egg Noodles

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37 likes 20 klips

Beef, mushrooms, sour cream and egg noodles. What's not to like about this simple, comforting, and infinitely tweakable dish?

9N6vkVNoeF Kitchenbowl
Prep Time

40 min

PT40M
Cook Time

30 min

PT30M
Wait Time

10 min

PT10M PT1H20M
Beef Stroganoff With Egg Noodles

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.

Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.

Step 2

Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley. Cook until onions are translucent. Remove from pan.

Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley.  Cook until onions are translucent.  Remove from pan.

Step 3

Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.

Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.

Step 4

Add the mushrooms back in and cook for a minute. Mix 1 tsp of corn starch with 2 tbsp of water. Add to beef and mix well. Turn off heat.

Add the mushrooms back in and cook for a minute.  Mix 1 tsp of corn starch with 2 tbsp of water.  Add to beef and mix well.  Turn off heat.

Step 5

Add the sour cream and mix. Taste and season with more salt and pepper as desired.

Add the sour cream and mix. Taste and season with more salt and pepper as desired.

Step 6

Serve over egg noodles and garnish with parsley and thyme leaves.

Serve over egg noodles and garnish with parsley and thyme leaves.

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About the Creator

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jeff

Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.

Beef Stroganoff With Egg Noodles

Beef Stroganoff With Egg Noodles

By jeff

Beef, mushrooms, sour cream and egg noodles. What's not to like about this simple, comforting, and infinitely tweakable dish?

Prep Time

40 min

Cook Time

30 min

Wait Time

10 min

Ingredients

Serves 4

Instructions

Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.

Step 1

Cut beef into very thin slices against the grain. Add shallot, garlic, mustard powder, sugar, soy sauce, red wine, and 1 tbsp thyme. Mix and marinate.

Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley.  Cook until onions are translucent.  Remove from pan.

Step 2

Melt 2 tbsp butter on med high heat. Add onions, mushrooms, remaining 1 tbsp thyme and parsley. Cook until onions are translucent. Remove from pan.

Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.

Step 3

Heat oil and cook beef over high heat until only slightly pink. In a separate pot, boil water with pinch of salt for egg noodles, cook per directions.

Add the mushrooms back in and cook for a minute.  Mix 1 tsp of corn starch with 2 tbsp of water.  Add to beef and mix well.  Turn off heat.

Step 4

Add the mushrooms back in and cook for a minute. Mix 1 tsp of corn starch with 2 tbsp of water. Add to beef and mix well. Turn off heat.

Add the sour cream and mix. Taste and season with more salt and pepper as desired.

Step 5

Add the sour cream and mix. Taste and season with more salt and pepper as desired.

Serve over egg noodles and garnish with parsley and thyme leaves.

Step 6

Serve over egg noodles and garnish with parsley and thyme leaves.

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