Easy Beef Stroganoff Over Buttered Noodles New Recipes

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Before you jump to Beef Stroganoff Over Buttered Noodles recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Affected By The Foods You Decide To Eat.

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Citrus fruit will be one of the better things that you might have for your desserts, as opposed to having a piece of cake or perhaps ice cream. Citrus fruits also supply you with vitamin C, together with other vitamins and minerals that can certainly help keep you healthy. One thing you really should try for one of your desserts is to mix coconut with orange sections and top the combination off with a teaspoon of honey.

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We hope you got insight from reading it, now let's go back to beef stroganoff over buttered noodles recipe. You can cook beef stroganoff over buttered noodles using 17 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Beef Stroganoff Over Buttered Noodles:

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

Steps to make Beef Stroganoff Over Buttered Noodles:

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..

I always ate buttered noodles with mashed potatoes. You should try it one day. I do have it once in a while now and it brings me back. As for beef stroganoff, it screams comfort food, especially when served over buttered noodles. I always have to beg Curtis to let me make this dish.

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